1 1/2 C. Egg whites 

1 1/2 C. Sifted powdered sugar 

1 C. Sifted Gerti's GF four

1 1/2 tsp. Cream of Tartar 

1 tsp. Vanilla 

1 C. Granulated sugar 

Oven 350° 

1). In an extra-large bowl allow egg whites to stand at room temp for 30 minutes. Meanwhile, sift powdered sugar and flour together 3 times into a separate bowl, set aside.

2). Add cream of tartar and vanilla to egg whites. Beat with an electric mixer on medium speed till soft peaks form. (tips curl). Gradually add sugar, about 2 tbsp at a time beating until stiff peaks form (tips stand straight).

3). Sift about 1/4 of the dry mix over beaten egg whites; fold in gently (if bowl is too full, transfer to a larger bowl). Repeat folding in remaining dry mixture by fourths. Pour into an ungreased 10-in tube pan. Gently cut through batter to remove any air pockets. 

4). Bake on the lowest rack at 350° oven for 40 to 45 minutes or till top springs back when lightly touched. Immediately invert cake, leaving it in the pan. Cool thoroughly, loosen the sides of the cake from the pan. Remove the cake. Makes approximately 12 servings.

I baked this for a friend's baby shower and everybody absolutely loved it. I had some homemade blueberry/cantaloupe sauce for on top.