1 1/2 cups egg whites (about 10)
1 1/4 cups flour (sifted 4 times)
2 cups brown sugar
1 1/4 tsp Cream of Tartar
1 tsp salt
1 tsp vanilla
Beat egg whites and vanilla together in a large mixing bowl on high just until foamy. Add cream of tartar and salt. Beat until soft peaks form. (Soft peaks will curl over slightly.) Press 1 cup of brown sugar through sifter and sprinkle over the egg white mixture. Beat until stiff peaks form.
Sift together remaining sugar and flour. Gently fold the sugar and flour mixture into the egg white mixture a little at a time. Pour into an ungreased angel food pan. Bake in a 350 degree oven for 45 - 50 minutes, or until cake springs back when lightly touched. Invert pan and cool completely. Loosen the cake from the sides with a knife.
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