Step 1

Preheat oven to 300°F.

Step 2

Sift the flour 3 times, then add ⅔ cup of the sugar and sift 1 more time.

Step 3

Beat the eggs until frothy. Add the salt and cream of tartar and beat till they just begin to form soft peaks. Add the remaining sugar gradually white continuing to beat egg whites until they hold soft peaks. Mix in the vanilla.

Step 4

Sift the flour mixture over the whipped egg whites in 4 additions, folding in each addition by hand until just incorporated.

Step 5

Spoon into an ungreased 10 x 4 inch tube pan. Rap on a hard surface a few times to release any bubbles. Bake until spongy to the touch and a toothpick inserted into the center comes out clean, about 1 ¼ hours.

Step 6

If the pan has feet, invert it onto a flat surface. Otherwise, invert over the neck of a bottle. (This keeps the cake from collapsing as it cools) Let cool 2 hours. Use a thin serrated knife to cut around the edges and release the cake.

Step 7

Slice and serve with whipped cream and strawberries, or as desired.