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1
Let egg whites stand in bowl of a standing electric mixer (see cooks' note) at room temperature about 1 hour before making cake.
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2
(They should be about 60F, slightly below room temperature.)
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3
Set oven rack in lower third of oven and preheat oven to 350F.
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4
Sift together confectioners sugar, flour, and salt onto a sheet of wax paper using a triple sifter or fine sieve.
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5
Beat whites in mixer until frothy.
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6
Add cream of tartar and beat at medium speed until they form soft peaks.
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7
Add granulated sugar gradually, beating, and continue beating just until whites are thickened and form soft, droopy peaks.
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8
Beat in vanilla.
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9
Sprinkle one fourth of sifted dry ingredients over whites and fold in with a rubber spatula gently but thoroughly.
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10
Fold in remaining dry ingredients, one third at a time.
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11
Gently pour batter evenly into ungreased tube pan and bake until top is light golden, cake retracts a bit from pan and springs back when touched lightly, and a tester comes out clean, 40 to 45 minutes.
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12
Invert pan onto neck of an empty wine bottle or a large metal funnel and cool cake completely.
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13
To remove cake from pan, run tip of a long, narrow knife between outer edge of cake and pan.
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14
Tilt cake pan on its side and gently tap bottom edge against counter.
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15
Rotate pan, tapping and turning a few more times, until cake appears free.
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16
Cover pan with a metal rack or cardboard round and invert, tapping pan firmly to loosen cake.
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17
Lift pan from cake.
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18
(It should come out beautifully, like a pillow taken out of a slipcover.)
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19
Slice cake with a serrated knife, using a sawing motion.
