Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/4           cups  sifted cake flour
  1                cup  brown sugar -- firmly packed
  1 1/2           cups  egg whites -- (from 12 to 14
                        -- eggs)
  1 1/2      teaspoons  cream of tartar
  1           teaspoon  salt
  1                cup  brown sugar -- firmly packed
  2          teaspoons  vanilla

Preparation:

Preheat oven to 350 degrees. Have an ungreased 10-inch tube pan at hand. Combine cake flour and 1 cup brown sugar. In a large bowl, beat egg whites with cream of tartar and salt until foamy. Gradually add second cup of brown sugar. Continue to beat until stiff peaks form. Add vanilla; blend well. Divide flour-brown sugar mixture into 4 portions. Use a large rubber spatula to fold each portion in separately; gently lift meringue up and roll it over onto itself. Fold JUST until no traces of dry ingredients can be seen. Gently push batter into pan. With a long, sharp knife, make 5 or 6 vertical cuts through batter to get rid of large air pockets. Bake 45 minutes, or until top of cake springs back after it is lightly touched with a finger. As soon as cake is removed from the oven, IMMEDIATELY invert pan. If pan does not have legs, place the center tube over the neck of a large, heavy bottle. Do not remove from pan until cake is COMPLETELY cool...takes at least an hour. Dust with sifted powdered sugar, or frost with a favorite icing.

Nutritional Information:

113 Calories (kcal); trace Total Fat; (0% calories from fat); 3g Protein; 25g Carbohydrate; 0mg Cholesterol; 178mg Sodium