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Preheat oven to 350F.
3/4 cup pre-sifted Monarch soft wheat flour
3/4 cup granulated sugar
1 1/4 cup egg whites
1 1/4 tsp. cream of tartar
1/2 tsp. salt
1 tsp. vanilla
1/2 cup granulated sugar
Blend together flour and first amount of sugar.
Beat to form stiff but moist peaks, egg whites, cream of tartar, salt and vanilla.
Gradually beat in second amount of sugar.
Sift dry ingredients over egg white mixture in 4 portions, folding gently after each addition.
Turn into an ungreased 9" tube pan.
Bake for 35 to 40 minutes or until cake springs back when lightly touched.
Invert and cool in pan.
When cool, loosen edges and remove from pan.
3/4 cup pre-sifted Monarch soft wheat flour
3/4 cup granulated sugar
1 1/4 cup egg whites
1 1/4 tsp. cream of tartar
1/2 tsp. salt
1 tsp. vanilla
1/2 cup granulated sugar
Blend together flour and first amount of sugar.
Beat to form stiff but moist peaks, egg whites, cream of tartar, salt and vanilla.
Gradually beat in second amount of sugar.
Sift dry ingredients over egg white mixture in 4 portions, folding gently after each addition.
Turn into an ungreased 9" tube pan.
Bake for 35 to 40 minutes or until cake springs back when lightly touched.
Invert and cool in pan.
When cool, loosen edges and remove from pan.
