Preheat oven to 350 degrees.
Combine egg whites, salt and cream of tartar. Beat on high until soft peaks form.
2
In separate bowl, combine 3/4 cup sugar, rice flour and corn starch. Whisk until thoroughly combined.
3
With beaters on high, slowly add 1/2 cup sugar to egg whites. Continue beating until stiff peaks form.
4
Reduce mixer speed to medium and add sugar/flour mixture 2 Tbls at a time. Mix until all flour is incorporated.
5
Spoon cake batter into ungreased cake pan - either springform, tube pan, bundt pan, or bread pans. Smooth top.
6
Bake for 45 - 50 minutes until top is lightly browned.
Remove from oven and invert onto cooling rack. Leave cake upside down until cool - about 30 - 45 minutes.
7
Slide a butter knife along outside edge of cake. If using a tube pan or bundt pan, run knife along inside edge to loosen.
Turn pan upside down and tap pan to loosen cake. Continue to cool. Once cake is cooled, wrap in plastic wrap.
