1 c. sifted cake flour
3/4 c. sugar
12 egg whites (1 1/2 c.)
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 4 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 in moderate oven (375°F) 35 to 40 minutes or until done. Invert cake in pan; cool. Remove from pan.