Submitted by Polly Holben, Lamar, Ark.

• 1 1/4 C sifted cake flour

• 1 3/4 sifted sugar

• 1 1/2 C egg whites

• 1 1/2 tsp cream of tarter

• 1/4 tsp salt

• 1 tsp vanilla

Sift together flour and 3/4 C sugar, twice. Beat egg whites until foamy. Add cream of tarter, salt and vanilla. Continue beating to soft peak stage. Beat in remaining sugar, 1 Tbsp at a time. Do not over beat. Add flour-sugar mixture, adding about a fourth of the mixture at a time, then, gently fold in with a wire whisk, using 12 strokes each time. Pour into pan. Cut batter with a spatula to remove large air bubbles. Bake in a 375-degree oven for 40 to 50 minutes. Allow to cool before removing from pan. 

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