1 1/2 c. egg whites (10 to 12 large eggs)
1 1/2 c. sifted powdered sugar
1 c. sifted cake flour or sifted all purpose flour
1 1/2 tsp. cream of tartar
1 tsp. vanilla
1 c. sugar

STEP 1:

Bring the egg whites to room temperature. (This will take about an hour. Room temperature egg whites beat up fuller and fluffier, which results in a higher cake.) Preheat the oven to 350 degrees. Sift powdered sugar and flour together 3 times. In a 3 quart mixer bowl beat egg whites, cream of tartar, and vanilla with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, about 2 tablespoons at a time, beating on high speed u until stiff peaks form (tips stand straight).

STEP 2:

Sift about one fourth of the flour mixture over the beaten egg whites. Lightly and gently fold the flour mixture into the beaten egg whites. Repeat the sifting over and folding in of the remaining flour mixture by fourths. Depending on the size of your bowl and the volume of egg white mixture you get, you may find the bowl gets too full as you're folding in the flour mixture. If so, transfer the mixture to a larger bowl.

STEP 3:

Pour the batter into an ungreased 10 inch tube pan. Use a metal spatula or knife to cut through the batter and release any large air pockets. Place cake on the lowest rack of the preheated oven. (This not only gives room for the cake to rise, but also puts the top of the cake in the center of your oven the best place to do any baking. Bake for 40 to 45 minutes or until the top springs back when lightly touched. (The crust of the cake will be golden and slightly cracked.) Immediately invert cake in the pan, standing the tube pan on its legs or resting the center tube over a tall necked bottle (leave the cake in the pan). Cool the cake thoroughly. Loosen the sides of the cake from the pan; remove the cake. Reserve, use a serrated knife to slice the cake into wedges. Makes 12 servings.