Ingredients

1 1/2 cups Castor Sugar

Method

Sift together flour and 3/4 cup of the castor sugar, put through the sifter three times. This is simply done by sifting on to a piece of paper and then spooning the flour back into the sifter.

Put the egg whites in the large mixer bowl, add the salt and beat until frothy, add the cream of tartar and continue beating until the mixture will form peaks.

Sprinkle the remaining castor sugar in the basin and beat until dissolved. Add the vanilla.

Take the bowl from the mixer and add the sifted flour and sugar very gradually, about a tablespoon at a time, fold in very gently.

I find it easier to fold with one of the beaters rather than a spoon or knife.

Fold only until the flour is added, being very careful not to lose the volume of the egg whites

Put batter in an ungreased, non-stick 10 inch tube tin. Cut through the mixture once with a knife to remove any large air pockets. Bake in a preheated oven 350-375 deg. F for 40-45 minutes. Take the cake from the oven and stand until quite cold.

To remove the cake from the pan, cut around the edges and the tube with a knife, give the pan a sharp knock on the table to loosen the cake. Serve as a dessert with ice cream, decorated with cream and strawberries, or plain with coffee.