Submitted by Rita Yancey, Hagarville, Ark.
• 1 1/4 C sifted cake flour
• 1 3/4 C 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 2/3 C sugar, twice. Beat egg whites until foamy. Add cream of tarter, salt and vanilla. Continue beating to soft peak stage. Beat remaining sugar (1 C), one tablespoon at a time. Do not overbeat. Add flour and sugar mixture in three or four parts, gently folding in with a wire whisk, using 12 strokes each time. Pour into a pan. Cut through batter with a spatula to remove large air bubbles. Bake 375 degrees for 40 to 50 minutes. Cool before removing from pan. Note: This recipe was originally my aunt’s, Polly Holben.
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