11 each Egg white
1 1/2 cups Sugar
1 cup Flour
1 teaspoon Cream of tartar
1/8 teaspoon Salt
1 teaspoon Vanilla
Sift the dry ingredients together 4 times. Beat the egg whites until dry. Fold dry ingredients into eggs. Add flavoring and bake at 250-F for 1 hour. This cake should be baked in an ungreased angel food pan. Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary Arts Press, 1936.