Preheat oven to 350 degrees.

Combind the powdered sugar and light flour in a bowl and sift twice...then set aside

Beat egg whites on medium speed until foamy,,,takes about 30 to 45 seconds.

Add cream of tartar and salt.

Countinue whipping whites on medium-high speed until soft peeks form.

Add the sugar  in 3 additions . Make sure you turn the mixer down when adding the sugar and then back up to medium-high between additions of the sugar.

When all the sugar is added beat only until the whites are firm and glossy...holding a medium peak.

Fold in the vanilla into the whites.

Fold the flour mixture into the whites in four additions.

Pour the batter into ungreased 10 inch tube pan.

We alwas smooth the top with a spatula and then run a knife through the batter to help get ride of the bubbles.

Bake in the lower half of the oven for about 40 to 45 minutes. Until the top is golden brown. If you have a wooden skewer you can insert it to see if it comes out dry...but oncethe top is golden brown it should be good to go.

The minute you take it our of the over you need to invert the cake on a bottle ...Leave it there until completly cooled...then run a thin sharp knife or metal spatula around the out side of the cake. and tap hard and it should fall out...then run the knife or spatula around the bottom to release the bottom of the pan from the cake....I use a serrated knife to cut...almost like a saw..