11 egg whites
9 egg yolks
2 tsp. cream of tartar
1 1/4 c. sugar, sifted
1 c. flour

Beat egg whites until stiff. Add the cream of tartar gradually. Beat in sifted sugar. Fold in the flour which has been sifted 4 or 5 times. Fold in the egg yolks which have been beaten until light and lemon color. Pour into an angel food cake pan and bake in slow oven, 325 degrees for 1 hour. Remove from oven and turn upside down until cold. Remove from pan, use loose bottom pan.