*measured after sifting

**enough to make a dribbly glaze, but not too thin

Sift flour with half the sugar. In a large whipping bowl put the whites, cream of tartar, salt and vanilla, and whip until soft peaks form. Then begin adding the rest of the sugar 2 T. at a time, whipping well in between each addition. Continue until Stiff peaks form, then sift a quarter of the flour mixture over top. Fold into whites with a spatula, gently. Fold in remaining flour by quarters. Carefully, pour into an ungreased angel tube pan and gently cut the batter -through here and there with a knife to remove air pockets. Bake 40 minutes or until lightly golden on top. Cool cake upside down on top of a funnel for an hour, then run a knife around the edges and unmold onto a plate. Mix the confectioner's sugar and the lemon juice together well, and when the cake is totally cooled, drizzle it over the top.