Beat the egg whites (at room temperature) in a large bowl until foamy. Add the cream of tartar, vanilla, and salt; beat until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating until stiff peaks form.
Gently fold in the flour with the egg whites, one third at a time. Pour the batter into an ungreased 20-centimeter round cake pan.
Bake at 165º for 30 minutes. Let the cake cool in the pan on a rack for 40 minutes. Remove the cake from the pan and let it cool completely.
Ready :) Enjoy :)
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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