Whites of 11 eggs.
1 cup flour.
1½ cup sugar.
1 teaspoonful cream of tartar.
1½ teaspoonful vanilla.
Sift your flour three or four times. If you have powdered sugar, use it
for this cake; if not, use granulated and sift it two or three times.
Add a pinch of salt to your whites of eggs, beat them a little, then
add the cream of tartar and beat until stiff; then stir the sugar and
vanilla into the beaten whites, and in doing this always stir from the
bottom, as it keeps them fluffy, and do not stir it any more than is
necessary. Remember this in all cake recipes where you stir sugar into
whites of eggs. Now gently fold in the flour, and put in pan and bake
in moderate oven, and it will require about forty-five minutes.