1 ½ cups sifted powdered sugar
1 cup sifted cake flour
1 ½ cups egg whites (11 or 12 large eggs)
1 ½ tsp. cream of tartar
¼ tsp. salt
1 ½ tsp. vanilla extract
1 cup granulated sugar

Preheat oven to 350 degrees F. Sift together powered sugar and cake flour, repeating sift 2-3 times. Set aside. In a large mixer bowl beat egg whites, cream of tartar, vanilla and ¼ tsp. of salt at medium speed until soft peaks form. Gradually add granulated sugar, about 2 Tbsp. at a time. Continue beating until stiff peaks form. Sift about ¼ of the flour mixture over whites; fold in lightly by hand. Repeat, folding in remaining flour mixture by fourths. Turn into an ungreased 10” tube pan. Bake at lowest rack in oven about 40 minutes, or until done. Invert cake in pan, cool completely. Loosen cake from pan, remove.

Marshmallow Cream Icing

1 1/3 stick margarine, softened
7 oz. marshmallow cream
1 Tbsp. vanilla
2-3 tsp. milk
5 cups powered sugar

Beat butter and marshmallow cream till smooth. Add liquids and mix well. Beat in powered sugar.