Ingredients

The following ingredients have 12 Servings
  • 1 1/4 cups egg whites ((about 10 to 12 large eggs))
  • 1 1/4 teaspoons cream of tartar
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups granulated sugar (divided)
  • 1 cup cake flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

Instruction

  • Preheat the oven to 350 degrees F.
  • Place the egg whites in a large mixing bowl, and whip on medium-high speed until frothy.
  • Add the cream of tartar and salt, and continue to whip until the whites hold soft peaks.
  • In a very slow, steady stream, add 1/2 cup of the sugar, while continuing to whip.
  • When the whites can hold a stiff peak, sift in the cake flour and remaining sugar, in thirds, folding after each addition.
  • Fold in the vanilla and almond extracts, and transfer the batter to an ungreased 10-inch tube pan.
  • Bake for 55-65 minutes, or until the cake feels springy to the touch and a toothpick inserted in the thickest part comes out clean or with a few moist crumbs.
  • Cool cake upside-down, then remove from the pan, slice, and serve.