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1
Heat oven to 375 degrees.
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2
Combine flour and 3/4 cups sugar and sift twice onto wax paper or a plate.
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3
Set aside.
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4
Put egg whites into a large mixing bowl and beat on low speed until frothy.
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5
Add cream of tartar, salt, vanilla and 1 tablespoon water.
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6
Continue beating, gradually increasing speed until egg whites begin to increase in volume.
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7
Sprinkle remaining 3/4 cup sugar over whites 1/4 cup at a time, and beat until incorporated.
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8
Do not overbeat.
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9
Egg whites should be just firm enough to form soft peaks.
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10
Sift 1/4 of the reserved flour and sugar mixture over beaten whites and fold in.
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11
Repeat until entire mixture has been added, making sure each addition is fully incorporated into whites before adding more.
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12
Spoon batter into an ungreased 10-inch tube pan.
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13
Use a long spatula or butter knife to draw a deep line through center of batter following circumference of pan; this will release any large pockets of air.
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14
Bake 35 to 40 minutes or until cake is golden brown and springs back to the touch.
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15
Remove from oven and invert onto a plate; cool completely in pan.
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16
When cooled, use a long straight-edged spatula to loosen cake from sides of pan.
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17
Store tightly covered.
