2 lb. 8 oz. (5 c.) egg whites
1 tsp. salt
2 tbsp. cream of tartar
1 lb. 8 oz. sugar
1 tbsp. vanilla
12 oz. cake flour

Beat egg whites (high speed) 1 minute. Add salt and cream of tartar. Continue beating until egg whites are just stiff enough to hold shape. Add sugar slowly (medium speed). Add vanilla. Continue beating (high speed) for 2 minutes or until mixture will stand in stiff peaks. Mix sugar and flour. Gradually add to egg whites (low speed). Continue mixing 2 minutes after last addition. Pour into 3 ungreased tube cake pans.

Bake 50 to 55 minutes at 350°F for 35 minutes at 400°F. Immediately upon removal from oven, invert cake to cool.