Ingredients
1-1/2 cups egg whites (about12 large)1-1/4 cups confectioners’ sugar1 cup all-purpose flour1-1/2 teaspoons cream of tartar1-1/2 teaspoons vanilla extract1/2 teaspoon almond extract1/4 teaspoon salt1 cup sugar
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 the cream of tartar, extracts 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 350° for 40-45 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. Cake may be frozen for up to 6 months. Remove cake to a serving plate.
