Prep the pan and oven. Line a 12-cup muffin pan with paper liners. Preheat the oven to 350°F (175°C). Make sure your mixing bowl and beaters are completely clean and dry.

Make superfine sugar. If using regular granulated sugar, pulse it in a food processor for 30–60 seconds until very fine. Measure out 1 cup plus 2 tablespoons total. Set aside 3/4 cup for whipping with the egg whites and 1/2 cup to mix with the flour.

Sift the dry mix. In a bowl, sift together 3/4 cup cake flour, the reserved 1/2 cup superfine sugar, and 1/4 teaspoon fine sea salt. Sift twice more for extra lightness.

Separate and warm the eggs. Separate 10 large eggs while cold (it’s easier), then let the whites come to room temperature for 20–30 minutes. You need 1 1/4 cups egg whites. Make sure no yolk slips in.

Whip to soft peaks. In a large, clean bowl, beat the egg whites on medium speed until foamy. Add 1 teaspoon cream of tartar and continue mixing. Gradually add the reserved 3/4 cup superfine sugar, 1 tablespoon at a time, until glossy and forming soft peaks.

Add flavor. Mix in 1 1/2 teaspoons vanilla extract and 1/4 teaspoon almond extract (optional). Don’t overbeat; you just want the flavors combined.

Fold in the flour mixture. Sift one-third of the flour mixture over the whites. Using a spatula, fold very gently from the bottom up. Repeat in two more additions, folding until no streaks remain.

Fill the liners. Divide the batter evenly among the liners, filling almost to the top. Smooth gently with the back of a spoon if needed. The batter will be fluffy and airy.

Bake. Bake for 16–19 minutes, until the tops are lightly golden and spring back when touched. A toothpick should come out clean.

Cool upside down (quick tip). For the lightest texture, remove the pan and let the cupcakes cool on their sides or tilt the pan slightly so air circulates. They don’t need to be fully inverted like a tube cake, but avoid sealing steam under a towel.

Finish and serve. Dust with powdered sugar, top with berries, or add a small dollop of whipped cream. Keep it light so you don’t weigh down the crumb.