This feathery light cake is great alone or with fresh berries.
1 1/2 cups sifted cake flour
12 egg whites
1 1/4 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/3 cups sugar
How to Make It
Sift flour 4 times, and set aside.
Beat egg whites and next 4 ingredients at high speed with an electric mixer until soft peaks form (about 5 minutes). Gradually add sugar, 1/3 cup at a time, beating until blended after each addition. Fold in flour. Pour batter into an ungreased 10-inch tube pan.
Bake at 375° for 35 minutes. Invert pan on a wire rack, and let stand 1 hour or until cake is completely cool. Run a knife around cake to loosen edges.