Yield: 12 servings

Ingredients:

  • Egg whites (1-1/4 cup, ~9)
  • Sugar (1 cup + 1/2 cup)
  • Cake flour (1 cup)
  • Cream of tartar (1-1/4 tsp)
  • Vanilla extract (1 tsp)
  • Almond extract (1/4 tsp)
  • Salt (1/4 tsp)

Directions:

  1. Place egg whites in a large bowl. Let stand at room temperature for 30 minutes.
  2. Sift together flour and 1/2 cup sugar. Sift again, then set aside.
  3. Place oven rack in lowest position. Preheat oven to 350°F.
  4. Add cream of tartar, vanilla, almond extract, and salt to egg whites.
  5. Beat egg whites on medium speed until soft peaks form.
  6. Add remaining sugar to egg whites 2 tbsp at a time while beating on high speed.
  7. Continue to beat on high speed until stiff peaks form.
  8. Fold flour mixture into egg mixture 1/2 cup at a time.
  9. Gently spoon mixture into an ungreased tube pan.
  10. Run a knife through mixture to remove air pockets.
  11. Bake until lightly browned and entire top appears dry (35-40 minutes).
  12. Invert pan and cool completely (~1 hour).
  13. Run a knife around edge and center of pan to loosen, then remove cake.