Stir flour once, then measure and set aside until ready to use. Measure sugar and divide into two portions. Add 1/2 the sugar to the flour and sift the two ingredients together 4 times. Sift the remaining sugar 4 times. Do all this before starting to beat the egg whites. It is convenient to place the sugar and flour mixture on waxed paper until ready to use. Add the salt to egg whites, beat until foamy, add the cream of tartar, then continue beating until stiff, but not dry. Then add 1/2 the sugar to the egg whites, 2 tbsp. At a time. Beat on low speed with electric mixer to do this. Add the flavoring. Using a hand wire whisk, fold in flour and sugar mixture, add it to egg white mixture, 2 tbsp at a time. Fold in with slow, careful strokes. Pour into 4 1/2 x 10" tube pan. Cut down through cake batter with case knife to remove any large air bubbles. Bake in preheated 325 degree oven for about 65 minutes. When removed from pan, invert pan on wire cake cooler rack until cold, then carefully, remove from pan.

Posted from the Echo's Library 04/19/94 by Frank Skelly