Preheat oven to 350 degrees F (180 degrees C).
In a clean stainless-steel or glass bowl, add the Egg (10). With a whip attachment on your electric mixer, whip the eggs on medium-high speed until foamy. Slowly add the Cream of Tartar (2 teaspoon) and continue to whip until soft peaks form.
Slowly add in the Granulated Sugar (7 ounce) and continue to whip until the eggs are stiff, and the meringue is shiny. The best way to test if the meringue is finished is to feel with your fingers if the sugar has somewhat dissolved. You should only feel a small amount of sugar, nothing too grainy. Transfer to a large mixing bowl.
Sift the Cake Flour (3.5 ounce) so the air particles distribute evenly. Combine to a bowl with the remaining Granulated Sugar (5 ounce) and Salt (1/4 teaspoon).
Sift the combined dry ingredients over the meringue and fold quickly but gently with a rubber spatula. Pour in the Vanilla Extract (1 tablespoon) and fold.
Pour into an ungreased tube pan and bake for 40-50 minutes. When finished, the surface will have deep cracks.
Invert the pan over a sheet pan lined with parchment paper and cool upside down until the pan is cool to the touch. To remove the cake from the pan, insert a thin knife around the edge of the pan and interior of the tube. Flip over and gently or remove the bottom of the pan if a two-piece pan was used.
Dust with Powdered Confectioners Sugar (to taste) and serve. Enjoy!