Sift 1½ c white sugar. Add 3/4 c of it to 1 c cake flour.
Sift together 3 times. Set aside.
Seperate cold eggs, saving agg whites to measure 1 3/4 c.
Allow egg whites to reach room temperature.
Beat egg whites until frothy, using highest mixer speed.
( 3/4 tsp salt ) Continue to beat until stiff
Add--( 2 tsp cream of tarter )--enough to remain in bowl when
carefully turned upside down.
Beat in remaining 3/4 c sifted white sugar, gradually, Beating
thoroughly after each addition.
Blend in 1 tsp vanilla flavoring.
Fold flour-sugar mixture (about ¼ of mixture at a time). Use
down, across, and up strokes with spatula.
Carefully place in large ungreased angel food cake pan.
Bake at 300° for 1 hour and 15 minutes. Remove from oven and
turn pan upside down until cake is cool. Remove from pan by
very carefully loosening sides with long blade knife.