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Delightfully airy and light, this spongy dessert is as heavenly on its own as it is drizzled with a sugary glaze or topped with tart berries. Made without any leavening -- other than air -- this cake gets its lift from stiffly beaten egg whites.

• 1 cup sifted cake flour, (not self-rising)
• 1 1/2 cups granulated sugar
• 12 large egg whites
• 1 teaspoon cream of tartar
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon salt

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