|Egg whites||1 Cup (16 tbs) (About 8 Whites)|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Butter||1⁄4 Pound, melted and cooled (About 1 Cup)|
|Powdered sugar||1 Tablespoon|
In the large bowl of your electric mixer, whip the egg whites until frothy; with mixer at highest speed, gradually add the sugar and beat until mixture will stand in stiff, but not dry, peaks; then beat in the salt and vanilla.
Sift flour, measure, then sift again with baking powder into the egg whites, folding until well blended.
Fold in the melted and cooled butter until evenly blended, and turn mixture into a tube-type cake mold (about 2-quart size) that is buttered well and dusted with sugar.
Bake in a 350° oven for 1 hour or until cake bounces back when touched lightly. (This cake does not rise.) Remove from pan and cool on rack.