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Beat egg whites (at room temperature) and salt until foamy on high speed in electric mixer.
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Add cream of tartar; beat until soft peaks form.
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Add 1 cup of sugar, 2 tablespoons at a time, beating until stiff peaks form.
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Sift remaining 1/2 cup sugar and cake flour together.
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Gently fold sugar/flour mixture into egg whites, scraping down the sides of the bowl, turning over in direction of figure "8".
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Lightly spoon mixture into an ungreased 10-inch tube pan.
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Bake at 375ºF for 30-35 minutes.
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Invert cake onto bottle to completely cool (generally takes 2 hours).
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Remove cake from pan by running a sharp knife around the sides and gently pressing on bottom to loosen.