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Listed in: Cakes, Cookies and Gingerbread / Cakes
1 cup egg whites
1/4 teaspoon salt
1 teaspoon cream of tartar
1-1/4 cups sugar
1 teaspoon vanilla
1 cup cake or pastry flour
Add salt to egg whites and beat until foamy. Add cream of tartar and continue beating until stiff, but not dry. A wire whip is better than a rotary beater because it incorporates more air into the egg whites. Fold in the sugar a little at a time. Add flavoring and then fold in flour which has been sifted three times. Turn the batter into an ungreased tube pan and bake in a slow oven, increasing the heat slightly for the last fifteen minutes. Time in baking, 45 minutes at 300°, 15 minutes at 325°. Fills 9-inch tube pan.
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