1 cup [250 mL] flour
1 1/2 cups [375 mL] sugar
12 egg whites
1 1/4 teaspoons [6 mL] cream of tartar
Pinch of salt
1 teaspoon [5 mL] vanilla
Preheat oven to 325°F [160°C].
Sift together flour and 1/2 cup [125 mL] sugar 3 times; reserve.
Into a clean bowl, beat egg whites until soft peaks form.
Add cream of tartar and salt; beat until stiff peaks form.
Delicately whip in remaining sugar, then vanilla.
Using a metal spoon, delicately fold the flour mixture into egg whites mixture, until well blended.
Using a spoon, evenly spread cake dough into an ungreased 10-inch [25-cm] tube pan.
Bake into the preheated oven for 45 minutes, until firm.
Cool completely, upside-down onto a wire rack.
Usually baked into a tube cake pan, it can also be baked into a deep cake pan.
Either sprinkle this cake with icing sugar or cover with icing.
Eggs, egg whites or egg yolks can be frozen as suggested below, but thaw, refrigerated, before using.
Freeze leftover egg yolks [or shelled whole eggs] lightly beaten, either with 1/2 teaspoon [2.5 mL] salt per 6 yolks [or whole eggs] or with 1 teaspoon [5 mL] sugar per 6 yolks, whether you want to use them into sauces and egg dishes or into dessert recipes.
Freeze leftover egg whites, unbeaten, until you have enough for a cake or a meringue.