|Sifted cake flour||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Egg whites||1 1⁄2 Cup (24 tbs)|
|Cream of tartar||1 1⁄2 Teaspoon|
|Vanilla||1 1⁄2 Teaspoon|
Sift flour with the first 3/4 cup sugar 2 times; set aside.
Beat egg whites till foamy.
Add cream of tartar, vanilla, and salt; continue beating till stiff enough to form soft peaks but still moist and glossy.
Add remaining 3/4 cup sugar, 2 tablespoons at a time, continuing to beat till egg whites hold stiff peaks.
Sift about a fourth of the flour mixture over whites; fold in.
Repeat, folding in remaining flour by fourths.
Bake in ungreased 10-inch tube pan at 375° for 35 to 40 minutes or till done.
Invert cake in pan; cool thoroughly.