1 c. sifted cake flour
3/4 c. sugar
1 1/2 c. (12) egg whites
1 1/2 tsp. cream of tartar
1/4 tsp. salt
1 1/2 tsp. vanilla
3/4 c. sugar

Sift flour with 3/4 cup sugar 2 times; set aside. Beat egg whites with cream of tartar, salt, and vanilla until stiff enough to form soft peaks but still moist and glossy. Add remaining 3/4 cup sugar, 2 tablespoons at a time, continuing to beat until egg whites hold stiff peaks.

Sift about 1/4 of flour mixture over whites, fold in. Repeat, folding in remaining flour by fourths. Bake in ungreased 10-inch tube pan at 375 degrees for 35 to 40 minutes or until done. Invert cake in pan; cool.

CHOCOLATE ANGEL FOOD CAKE:

Prepare angel food cake, substituting 3/4 cup sifted cake flour and 1/4 cup cocoa (regular type, dry) for 1 cup sifted cake flour. Sift cocoa with flour and sugar 2 times.