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
Add vanilla extract; 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 an ungreased 10-inch tube (angel food cake) pan. With a long,
sharp knife, make 5 or 6 vertical cuts through batter to eliminate large air
Bake for 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. This takes at least 1
Dust with sifted confectioners' sugar, or frost with a favorite icing.