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Preheat oven to 325°.
Place 3/4 cup sugar in a small bowl. Scrape seeds from vanilla
bean, and add seeds to sugar; discard bean. Work the vanilla
seeds into sugar with fingers until well combined.
Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and sugar mixture, stirring with a whisk to
combine.
Beat egg whites with a mixer at high speed until foamy. Add
cream of tartar and salt; beat until soft peaks form. Add
remaining 3/4 cup sugar, 2 tablespoons at a time, beating until
stiff peaks form. Beat in juice. Sift flour mixture over egg white
mixture, 1/4 cup at a time; fold in after each addition.
Spoon the batter into an ungreased 10-inch tube pan, spreading
evenly. Break air pockets by cutting through batter with a knife.
Bake at 325° for 50 minutes or until cake springs back when
lightly touched. Invert pan; cool completely. Loosen cake from
sides of pan using a narrow metal spatula. Invert cake onto
plate.
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