- 1 1/2 cups egg whites (10 to 12 large)
- 1 1/2 cups sifted powdered sugar
- 1 cup sifted cake flour or sifted all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon vanilla
- 1 cup granulated sugar
Loosen The Cooled Cake From The Pan By Sliding A Metal Spatula Between The Cake And Pan. Constantly Pressing The Spatula Against The Pan, Draw It Around The Pan In A Continuous, Not Sawing, Motion So You Don't Cut Into The Cake.