Approximately 12 eggs
1/2 tsp. salt
1 1/2 tsp. cream of tartar
3/4 c. white sugar
1 tsp. vanilla
3/4 c. white sugar
1 c. cake flour

Preheat oven to 325 degrees. Separate enough eggs to measure 1 3/4 cups of egg white (yolks can be saved to use in other recipes); place in large mixer bowl and allow to come to room temperature. Beat egg whites and salt until frothy. Add cream of tartar and continue to beat until bubbles are small and white but still shiny. (Lifted on beater, points of whites should bend slightly; tipped in bowl, whites flow slowly.)

Measure and then sift 3/4 cup white sugar; one tablespoon at a time, fold into the beaten whites with a motion that brings the mass up from the bottom, over the top near the surface, and down the opposite side. handle air-filled batter gently.

Gently add vanilla to mixture. Measure the 3/4 cup white sugar then sift together 4 times; using 1/4 cup at a time, fold into the egg mixture. Place batter into a 10 inch angel food cake pan and bake for 1 hour and 15 minutes; when done, invert on rack to cool completely before removing from pan.