Ingredients
1-1/2 cups egg whites (about 10 eggs)1-1/2 cups confectioners’ sugar1 cup cake flour1-1/2 teaspoons cream of tartar1 teaspoon vanilla extract1/2 teaspoon almond extract1/4 teaspoon salt1 cup sugarGLAZE:1/3 cup butter, cubed2 cups confectioners’ sugar1/2 teaspoon ground cinnamon3 to 4 tablespoons apple juice or cider
Preparation
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners’ sugar and flour together twice; set aside.
Add cream of tartar, vanilla and almond extract and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate.
For glaze, melt butter in a small saucepan. Stir in the confectioners’ sugar and cinnamon until blended. Add apple juice slowly until glaze is thin enough to achieve a drizzle consistency. Drizzle over cake.
