Preheat oven to 350 degrees.
Spray your mini bundt cake pan vigorously with Baker’s Joy or Non-stick baking spray. Sprinkle with extra flour if preferred. Set aside.
Combine cake flour and powdered sugar in a medium bowl, whisk together. Set aside.
With a whisk attachment, whisk the egg whites, vanilla, salt and cream of tartar on high in a stand mixer for 4-5 minutes until high peaks form.
Add granulated sugar slowly to the stand mixer, and mix until combined.
Turn off mixer and switch to a paddle attachment.
On low speed, slowly add in the flour and powdered sugar mixture, and mix until just combined.
Fill each mini bundt pan cavity to the top with batter.
Bake for 18 to 20 minutes, or until golden brown.
Let mini bundt cakes cool in the pan for about 20 minutes.
Remove from pan carefully and let cool completely on a wire cooling rack.
Serve topped with a sprinkle of powdered sugar and berries, whipped cream, Cool Whip, or whatever topping you wish! 🙂
