6 eggs.
1¼ cup granulated sugar.
1 cup flour.
⅓ teaspoonful cream of tartar.
1 teaspoonful vanilla.
Beat yolks very stiff; add pinch of salt to whites, beat a little,
then add cream of tartar and beat until stiff. Sift your sugar once
or twice, then add it and the beaten yolks to the whites and stir in
gently, adding the vanilla when doing this, then fold in the flour
carefully and bake in a moderate oven. This cake is very fine to use in
making Charlotte Russe, as follows: cut it up in very thin strips, then
cut the strips just long enough to fit around the inside of the cup,
then fill center with the whipped cream as we direct you in recipe.