Ingredients

1 ½ cups egg whites brought to room temp

1 ½ cups sifted powdered sugar

1 cup sifted cake flour

1 cup sugar

1 ½ tsp cream of tartar

1 ½ tsp vanilla

¼ tsp salt

¼ tsp almond extract

Preparation

  • Sift powdered sugar and cake flour separately once, measure for correct amount and sift together four more times.
  • Place egg whites in a large bowl, add salt, cream of tartar, vanilla, and almond extract.
  • Beat on medium speed until soft peaks form.
  • Gradually add sugar 2 Tbsp at a time.
  • Beat on #8 (high) speed until stiff peaks form, but not dry peaks.
  • On lowest speed add powdered sugar and flour.
  • Take off of mixer and finish mixing by hand with a rubber spatula folding over easy.
  • Pour (spoon) into an ungreased 10 inch tube pan.
  • With a knife or spatula, carefully cut through batter in circular motion 6 times to release large air bubbles.
  • Bake at, on lowest rack in oven, for 35-40 minutes or until golden brown.
  • Invert pan until cool. Loosen with spatula and remove from pan.