Preheat your oven to 350°F (180°C). This temperature is crucial for achieving the right texture. A properly preheated oven ensures the cake rises well.
In a medium bowl, sift together the bleached cake flour and 1 cup (200 grams) of granulated sugar. Sifting helps aerate the flour, making it easier to incorporate into the egg whites later.
Using a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until they become foamy, about 1 minute. Watch as they transform, becoming light and fluffy.
Gradually add the remaining 1 cup (200 grams) of granulated sugar to the egg whites while continuing to beat. Increase the mixer speed to high and add the cream of tartar and kosher salt. Beat until medium-soft peaks form, which should take about 2 to 3 minutes.
Gently fold in the flour mixture in four additions using a large balloon whisk. Be careful not to deflate the egg whites; this folding technique is crucial to maintaining the fluffiness.
Once combined, gently spread the batter into an ungreased 10-inch removable-bottom tube pan. Make sure to smooth the top using a small offset spatula for an even bake.
Run a knife through the batter to eliminate any large air pockets, which will help the cake rise evenly.
Bake in the preheated oven until the cake is firm to the touch and an instant-read thermometer inserted near the center registers 205°F (96°C), which should take about 40 to 45 minutes.
Immediately invert the pan onto a bottle if needed to cool completely. This step is vital as it prevents the cake from collapsing while cooling.
Once cooled, use an offset spatula to carefully loosen the cake from the sides, center, and bottom of the pan.
Transfer the cake to a serving plate and enjoy it with whipped cream and fresh peaches. Store any leftovers in an airtight container for up to 3 days.
