Directions:
Sift one cup of pastry flour once, then measure and sift three times.
Add a pinch of salt to the whites of eight or nine eggs or just one cup of whites, beat about one-half, add one-half teaspoon of cream of tartar, then beat the whites until they will stand of their own weight; add one and one-fourth cups of sugar, then flour, not by stirring but folding over and over until thoroughly mixed in; flavor with one-half teaspoon of vanilla or almond extract. Bake in an ungreased pan, patent tube pan preferred. Place the cake in an oven that will just warm it enough through until the batter has raised to the top of the mold, then increase the heat gradually until the cake is well browned over; if by pressing the top of the cake with the finger it will spring back without leaving the imprint of the finger the cake is done through. Great care should be taken that the oven is not too hot to begin with as the cake will rise too fast and settle or fall in the baking. Bake thirty-five to forty minutes. When done, invert the pan; when cool remove from pan.