|Egg whites||12 Large (1 1/2 cups)|
|Powdered sugar||1 1⁄2 Cup (24 tbs), sifted|
|Cake flour/All -purpose flour,||1 Cup (16 tbs) (sifted)|
|Cream of tartar||1 1⁄2 Teaspoon|
|Sugar||1 Cup (16 tbs)|
Place egg whites in a very large mixing bowl and let stand at room temperature for 30 minutes.
Meanwhile, sift powdered sugar and flour together 3 times.
Beat egg whites, cream of tartar and vanilla with an electric mixer on medium to high speed till soft peaks form (tips curl).
Gradually add sugar, about 2 tablespoons at a time, beating till stiff peaks form (tips stand straight).
Sift about one-fourth of the flour mixture over beaten egg whites; fold in gently.
Repeat sifting and folding in the remaining flour mixture, using one-fourth of the flour mixture each time.
Pour into an ungreased 10-inch tube pan.
Gently cut through the batter with a knife or narrow metal spatula.
Bake on the lowest rack in a 350° oven for 40 to 45 minutes or till top springs back when lightly touched.
Immediately invert the cake (leave in pan); cool thoroughly.
Loosen sides of cake from pan; remove cake from pan.