• Eggs, separated | 126542 | 7 pcs
• Sugar, divided | --- | 1 1/2 cups
• Cream of Tartar | 203054 | 1/2 tsp
• Gluten Free 1-to-1 Baking Flour | 100501 | 2 cups
• Baking Powder | 62606 | 2 tsp
• Salt | --- | 1 tsp
• Milk | 103602 | 3/4 cup
• Oil | --- | 1/2 cup
• Vanilla Extract | 67825 | 2 tsp

1. Preheat oven to 325°F and set aside a 10-inch tube or angel food pan.
2. In a large mixing bowl, whip the egg whites with 1/2 cup sugar and cream of tartar until stiff and glossy. Set aside.
3. In a small bowl, combine Gluten Free 1-to-1 Baking Flour, baking powder, salt, and remaining 1 cup sugar and set aside.
4. In a clean large bowl, beat yolks, milk, oil, and vanilla extract until thoroughly combined. Add the flour mixture and beat until well blended, about 2 minutes with an electric mixer.
5. Add a large scoop of the whipped egg whites to the cake batter and mix gently but thoroughly. Add the remaining egg whites and gently fold into the cake batter using a large wire whisk, making sure to scrape down the bottom of the bowl frequently.
6. Transfer the batter into the tube or angel food pan and bake at 325°F for 50 minutes without opening the oven door during this time. Increase heat to 350°F and bake an additional 10 minutes. The cake is done when the surface springs back immediately after pressing on it with a finger.
7. Cool the cake upside down for 30 minutes, resting the pan over a bottle-necked jar or on 2 - 4 thick wooden spoon handles, before unmolding. Serve with glaze, powdered sugar, airy frosting, or whipped cream and fruit.