Recipe from: The Story of Pure Vanilla, rewritten by R.C. Schlotterer.
Published by the Vanilla Bean Association of America, © 1955.
Have egg whites at room temperature. Sift flour once. Add 1/2 cup of the sugar and the cinnamon.
Sift 3 times. Place whites on large platter (or in large bowl). Add salt and beat with wire whisk
(or rotary beater) until foamy. Sprinkle cream of tartar over surface and continue beating until
egg whites will hold up in soft peaks but are still moist and glossy. Sprinkle remaining sugar
over whites 2 tablespoons at a time, blending in each time with a folding-over and over motion.
Use 20 to 25 strokes for each blending. Sift about 1/4 of the flour mixture over whites and fold
in same way -- using about 15 strokes for each addition. Sprinkle vanilla over whites with last
flour addition. Turn into ungreased 10-inch tube pan. Bake in moderate oven (375° F.)
30 to 35 minutes. Remove from oven and invert pan to cool. When cold, remove from pan.
Cake may be served plain or frosted. Sweetened and flavored whipped cream makes a nice topping
or use a light fluffy butter icing. Garnish frosting with an extra sprinkle of cinnamon.