12 egg whites
1 1/4 c. sugar
1 c. flour
1 tsp. (heaping) cream of tartar
1 tsp. vanilla
1/4 tsp. salt

Preheat oven to 375 degrees. Sift sugar 3 times; put aside. Sift flour 1 time and measure 1 cup full. Sift 3 times and leave in sifter. Separate 12 (large) eggs and place egg whites into a large bowl. To egg whites add salt and beat (USE ONLY WIRE HAND BEATER) until good and foamy. Add cream of tartar and beat (cannot over beat) stiff. Fold in sugar, then flour and 1 teaspoon vanilla. Put in tube pan and bake at 375 degrees for 30 minutes. If not lightly brown, put in 15 minutes more.

This is no fail for a first timer, if followed. NOTE: You have 12 egg yolks left from this recipe. Use to bake Butter Sponge cake and bake in the oven the same time to conserve energy. Butter Sponge cake does freeze well.