Angel Food Cake

2 egg whites

1/8 teaspoon cream of tarter

1/8 teaspoon salt

¼ cup plus 1 tablespoon sugar

¼ cup flour

1/8 teaspoon vanilla

Preheat oven to 350.

Sift 1 tablespoon of sugar with the flour.

In a glass or metal bowl, beat egg whites until foamy.  Add cream of tarter, salt, and vanilla.  Continue beating until soft peaks form (peaks bend slightly when beaters are lifted).  Add remaining sugar in approximately 5 portions to the beaten egg whites.  Beat 6-8 revolutions of the beater after each addition of sugar.  Do not over-beat.  Add the flour mixture in four equal portions to the egg white-sugar mixture.   Fold in gently.  Do not over-blend.  Use the rubber spatula to push the batter into an un-greased small aluminum loaf pan.  Bake for 25-30 minutes at 350.  The top will spring back when lightly pressed with the finger.