Submitted by Gentry Leah Budd, Nevada, Mo.
• 1 C egg whites (running over about 12 to 13 eggs)
• 1 level tsp cream of tartar
• 1 1/2 C sugar, plus 1 C cake flour plus 2 Tbsp flour-sift 5 times
• 1/4 tsp salt
• 1 tsp vanilla
Beat egg whites until very stiff. Sift other ingredients together and gently fold into egg whites. Bake 375 for 30 to 40 min. Take from oven and place cake in pan on pop bottle to cool. Note: This was Gentry’s great-great grandmother Phebe Dally Foreman’s recipe. She made many of them with only a hand-egg beater.
