12 egg whites
1 1/2 tsp. cream of tartar
1/4 tsp. salt
1 1/2 c. sugar
1 c. sifted cake flour
1 1/2 tsp. vanilla extract

Beat egg whites at room temperature until foamy. Add cream of tartar and salt; beat until soft peaks form. Add sugar, 2 tablespoons at a time, beating until soft peaks form. Sprinkle flour over egg white mixture, 1/4 cup at a time; fold in carefully. Fold in vanilla. Pour batter into ungreased 10 inch tube pan, spreading evenly. Bake at 375 degrees for 30 to 35 minutes or until cake springs back when lightly touched. Invert pan; cool 40 minutes. Loosen cake from sides of pan using a narrow metal spatula; remove from pan. Yields one 10 inch cake.