Download ImageIngredients6 egg whites. This should be about 34 cup by volume, and preferably cold.14 cup (50 gram) sugar2 teaspoon fresh lemon juiceA pinch of salt1 tablespoon freshly grated lemon zest12 cup (60 gram) all-purpose flour, sifted 3 times34 cup (85 gram) fine sugar, sifted onceInstructions1. Preheat oven to 325 Fahrenheit. Ready an uncoated, ungreased tube pan. Feel free to line only the bottom of the pan with parchment paper.2. Prepare the batter. Whisk egg whites in a mixing bowl until foamy.3. Set the speed to medium, gradually add sugar, lemon juice, and salt.4. Increase the speed to high and continue whisking until medium peak.5. Fold in the lemon zest using spatula.6. Combine all-purpose flour and fine sugar, then add gradually over the egg whites. Gently fold in with a spatula. Don’t over mix, stop when the flour/sugar is just combined.7. Pour the batter into the tube pan evenly, and lightly smooth the top. Gently tap the sides of the pan to remove air bubbles.8. Baking and cooling. Bake in the preheated oven for 40-45 minutes.9. Remove the cake from the oven, and invert the tube pan (with the cake in it) on a cooling rack. It is even better if you can prop the cake pan up with two cans of equal height to elevate the cake while it cools. The cake must be cool completely upside down to prevent it from collapsing.10. Serving the cake. Once cool, run a thin-bladed knife along the cake pan to gently remove the cake. Place the cake top down onto a serving plate. Peel off the parchment paper if using.Noted1. In humid conditions, the cake will be a bit sticky which is normal because the cake is the combination of egg whites and sugar, less flour. Perfect served in dry conditions.2. To cut the cake is better using a serrated knive so you will not push down the cake. Source : www.instagram.com