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Since not all super fine sugars are alike, it's a good practice to sift the reserved sugar mixture through a fine mesh sieve. This ensures that any larger granules are removed, which could hinder the texture of your cake. Combine the sifted sugar with 1 cup of cake flour and 1/2 teaspoon of salt, and give it a light mix to ensure everything is combined well.

Whipping the Egg Whites

Next, it’s time to focus on the egg whites. Crack 10 to 12 large eggs and separate the egg whites into a clean bowl—be sure to avoid any yolk contamination as it can prevent your whites from whipping properly. Measure out 1 and 1/2 cups (about 355 grams) of egg whites.