9 egg whites (1 1/4 c.)
3 c. sifted all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 c. sugar
9 egg yolks
2 c. butter or reg. butter, softened
2 tsp. vanilla extract
Confectioners' sugar

In large bowl of electric mixer, let egg whites warm to room temperature, about 1 hour. Preheat oven to 350 degrees. Grease and lightly flour 10 inch tube pan. Sift flour with baking powder and salt; set aside.

With electric mixer at high speed, beat egg whites until foamy. Gradually beat in 1 cup sugar, 1/4 cup at a time, beating after each addition. Continue beating until soft peaks form when beater is slowly raised. Turn into medium bowl.

In same bowl, at high speed, beat yolks with remaining 1 cup sugar, butter and vanilla for 5 minutes. At low speed, beat in flour mixture just until smooth. At low speed, gradually beat in egg white mixture just until blended, scraping bowl and guiding batter into beater with rubber scraper.

Turn into prepared pan. Bake 65 minutes or until cake tester inserted in center comes out clean. Let cool in pan with spatula. Turn cake out of pan. Cool completely on wire rack. Turn right side up on cake plate. Sift confectioners' sugar lightly over top. Slice thinly with sharp, thin-bladed knife. Makes 30 slices.