Angelfood Cake with Peach Chutney
Combine water and vanilla. Combine 3/4 cup of the sugar, four and salt and set aside. In a mixing bowl beat the egg whites until frothy. Add tartar and beat to soft peaks. Gradually add remaining sugar and beat until stiff peaks. Sprinkle the flour over the whites and fold in carefully. Pour into tube pan. Bake at 325° for 40 minutes, top will crack. Invert pan and cool completely for 2 hours. Run a knife around pan to remove.