Is a very light cake made with eggs, flour, sugar, and baking powered.
Eggs yolks are separated from the whites. Eggs are the most important part of the recipe because the air that is beaten into the egg whites acts as the leavening agent. The yolks are NOT used in this recipe.
Stiff peaks are formed by mixing together the egg white, cream of tartar, and granulated sugar. You want to make sure stiff peaks are formed because of they are not the egg whites would not be risen enough and the cake will be ruined.