Angel Cake

Directions

1. 1
   Sift flour with the first 3/4 cup of sugar 2 times; set aside. Beat egg whites until foamy; add cream of tartar, vanilla and salt.
2. 2
   Continue beating until stiff enough to form soft peaks but still moist and glossy.
3. 3
   Add remaining 3/4 cup of sugar, 2 tablespoons at a time, continuing to beat until egg whites hold stiff peaks.
4. 4
   Sift about 1/4 of the flour mixture over whites; fold in.
5. 5
   Repeat, folding in remaining flour by fourths.
6. 6
   Bake in ungreased 10-inch tube pan at 375° for 35 to 40 minutes or until done.
7. 7
   Invert cake in pan.
8. 8
   Cool thoroughly.