This is one of the nicest—and lightest, when properly made—of all American cakes. But success in making it lies in the proper beating of the eggs—they should be beaten so stiffly that if 2 eggs are placed on the froth they will not sink.
The flour must be sifted four times, the cream of tartar then being added to it, and both sifted once more. The sugar should also be sifted four times. Beat the whites of egg very stiffly, then add the sugar and flour gradually, and lastly the vanilla essence and