Move rack to lowest position,
Set to three seventy-five.
Pour in one and a third cups water,
Sprinkle egg whites (package A),
Blend on LOW till moist.
Beat on high (but remain patient)
Stiff peaks will form when gently
Dunking a spatula into your batter
(Be sure beater is AT REST before checking).
Sprinkle in cake flour (package B)
A little at a time on LOWEST setting
(Don’t forget to scrape the bottom and edges).
Pour batter into your ungreased tube pan,
Cut through batter gently with a butter knife
In a circular motion
To eliminate air bubbles.
Bake for at least thirty minutes
Or until top crust is golden brown
(Ovens vary so keep your eye on it at all times).
Cool by hanging tube pan upside down on bottle,
Loosen by making up and down strokes with spatula or knife.
Gently remove your cake.