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Sift together the powdered sugar and the cake flour three times. Set aside. Beat room temperature egg whites, cream of tartar, vanilla and salt at med. speed until soft peaks starat to form. Gradually add grandulated sugar, two tbsp at a time. beating until stiff peak forms on high speed. Sift about 1/4 of the flour mixture over the top of eggs whites and fold in gently. Repeat, folding in remaining flour mixture by fourths. Spread into an ungreased 10 inch tube pan Bake at 325 degrees until cake springs back when pressed and doesn't leave an imprint when light touched, about 50 to 60 min.
after baked invert cake to cool in pan upside down over a bottle.
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Mom always made homemade whipped cream from the cream we got from milking cows on the farm. She'd whip the cream til stiff and then add sugar and vanilla. She never measured anything so I'm not sure how much sugar, but you can just use what you think you need to make it taste sweet and then she always added 1 capful of vanilla. We'd have frozen strawberries in syrup (thawed out of course) on top of the whipped cream. This was one of my favorite desserts that mom made. Of course you can cheat and use a angel food box mix too, but not as good!!! Enjoy
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