Ingredients
12 egg whites or one container of eggs in a carton brought to room temp
1 1/4 cups confectioners' sugar
1 cup flour - (cake flour is preferable but a 3/4 cut of regular flour sifted can work well
1 1/2 teaspoons cream of tartar
1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup sugar
Separate eggs- or use Carton of egg white total liquid should equal:1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.Using a whisk in a bowl sift dry ingredients: confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an un-greased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.
