1 1/3 c. cake flour
2 1/4 tsp. baking powder
1/4 tsp. salt
1 c. sugar
2/3 c. hot milk
1 tsp. vanilla
3 egg whites

Sift flour with baking powder, salt and 2/3 cup of sugar into mixing bowl. Add milk slowly and beat until smooth. Blend in vanilla. Beat egg whites until almost stiff and gradually add remaining 1/3 cup sugar and beat until egg whites are very thick and smooth. Fold into batter gently.

Pour into ungreased angel food cake pan or tube pan and bake at 350 degrees for 30-35 minutes. Let cool 10 minutes; remove from pan and continue cooling. Frost with following icing if desired.

RASPBERRY ICING:

3/4 c. sugar
2 tbsp. water
1/8 tsp. salt
1/4 c. raspberry preserves
1 egg white

Combine all ingredients in top of double boiler over hot water. Cook beating constantly for 7 minutes or until frosting stands in peaks. Spread on cake.