• Preheat oven to 350F and set aside an UNGREASED 9" tube pan.
• Sift the flour 4-5 times into a medium bowl then add 3/4 cup of sugar and the sprinkles. Use a fork to incorporate.
• Place the egg whites in a bowl of a standing mixer add the cream of tartar and vanilla extract and beat on medium until frothy. About 2 minutes.
• Measure 3/4 cup of sugar (150 g ) and sprinkle 1 TBS of sugar at a time (counting to 10 before adding the next) into the mixer while mixing.
• Keep mixing until a shiny stiff meringue has formed.
• Stop the mixer and fold in a 1/3 of the flour once you notice the flour is partly incorporated into the meringue repeat with the remaining of the flour mix.
• Spoon the batter into the pan evenly and gently bang it once over the counter.
• Baker for 45-50 minutes or until a wooden skewer comes out clean from the center of the cake.
• Remove the cake from the oven and turn it upside down (see above notes), allow it to cool completely before removing from the pan.

Make the marshmallow frosting

• Shortly before serving (about 30-60 minutes) place the egg whites and sugar in a bowl of a standing mixer. Use a hand whisk to whisk together.
• Place the bowl on top of a pot of simmering water (make sure the water does not touch the bowl) and let cook while constantly whisking.
• Keep cooking and whisking until the sugar has dissolved and the mixture is too hot for the touch of your finger.
• Remove from the stove and let mix using the whisk attachment on medium-high until the mixture has cooled and it is light and fluffy. Add the vanilla and salt whip to mix in.
• Frost the sides, tops and inside of the cake and use a kitchen torch to torch the frosting. (or in the oven, broiler setting. Check the cake every 2 minutes)