This recipe is for baking at 5,000 feet. If baking at 7,000 feet, add 1 tablespoon flour and decrease the sugar by 2 tablespoons; if baking at 10,000 feet, add 2 tablespoons flour and decrease the sugar by 1/4 cup. (For general information see about angel cakes.)
Keep the egg whites refrigerated until needed. Preheat the oven to 375┬░F. Have ready 1 ungreased 10-inch tube pan. Sift together 3 times and return to the sifter:
Increase the speed to high and beat until the egg whites are glossy and form peaks that just barely fall over when the beaters are lifted. Using a rubber spatula, gradually fold in:
1 cup sugar
Using the mixer, beat until fluffy and meringuelike. Beat in:
1 1/2 teaspoons vanilla
Sift about one-quarter of the flour mixture over the egg whites at a time, folding gently until each addition is nearly incorporated; do not stir or mix. Then continue to fold in the last addition until no traces of flour are visible. Scrape the batter into the pan and draw a thin spatula through the batter to eliminate large air pockets. Spread evenly. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let cool upside down for at least 1 1/2 hours, setting the tube over a bottleneck or resting the pan on 4 glasses. Unmold.
