1 cup egg whites (6 to 7) (to room temperature)
1 teaspoons cream of tartar
1 y ½ cups sugar (300-gramos)
1 cup flour (120-gramos)
In a large bowl beat egg whites, cream of tartar and one tablespoon sugar with an electric mixer on medium speed till soft peads form (tips curl).
Gradually add ¾ cup sugar, about 1 tablespoon at a time, beating till stiff peaks form (tips stand straight).
Sift flour and ¾ cup sugar together 2 times.
Add ¼ of the flour mixture over beaten egg whites, fold in gently.
Repeat, folding in remaining flour mixture by fourths.
Pour into an ungreased 9-inch x 5-inch tube pan.
Bake on the lowest rack in a 300º F (140º C) oven for 50 minutes or till top springs back when lightly touched.
Immediately inver cake (leave in pan) cool thoroughly.
Loosen sides of cake from pan, remove cake.