Preheat oven to 300°
1¼ cups sifted cake flour,
(I use Swan's Down)
1 cup white sugar
Sift the flour before measuring and then sift the sugar and flour together three times.
2 cups egg whites,
(approximately 1 dozen eggs)
beat until frothy-
1½ teaspoons cream of tartar
2 teaspoons clear vanilla*
Beat until stiff peaks form-
1 cup sifted sugar,
Add this sugar a few tablespoons at a time and beat until mixture looks glossy.
Now is when you add the sifted flour/sugar mixture with a sturdy wire wisk. Again, don't add it all at once. Sprinkle a few tablespoons at a time over the batter and using the wisk, fold in towards the center of the bowl with quick wrist movements. You don't want to overwork the batter. Spoon into an angel food cake pan and spread evenly. Then take a knife and cut through batter to get rid of air bubbles.
Bake at 300° for 30 minutes and then increase heat to 375° for another 15 minutes. Invert onto a long necked bottle, I use Worcestershire Sauce bottles or something in that line.
Let cool completely. Remove from bottle and run a sharp knife along the edges and invert onto a serving plate. We love to eat them plain, they never last long enough to bother with icing, but they are also yummy with icing.
*I like to use clear vanilla for a plain white cake but if you don't have any you can use the regular dark kind.
I also like to make flavored cakes and to do this you sustitute a 2/3 cup of sugar with that amount of dry jello of your choice. We like the strawberry ones.