1 ¼ cup – cake flour
1 cup – white sugar
13 – egg whites
1 cup – white sugar
1 ½ tsp – cream of tartar
pinch of salt
1 tsp – vanilla
Preparation:
Sift cake flour and 1 cup white sugar together 3 times. Set aside. Whip egg whites until stiff. Gradually add 1 cup white sugar to egg whites. Add cream of tartar, pinch of salt and vanilla. Gradually add the sugar/cake flour mixture. Fold in very gently with wire whip. Pour batter into an angel food cake pan, take a knife through to get bubbles out. Bake at 300° for 30 minutes, then at 375° for 15 minutes. Cake should be done by then. Turn upside down to cool.
