| | Directions | | Separate egg yolks; measure egg whites, adding or removing whites as needed to equal 1 1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; heat on high. Gradually add sugar; beat until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10" tube pan. Cut through batter with a knife to remove air pockets. Bake at 350° F. for 40 to 45 minutes or until cake springs back when lightly touched. Immediately invert pan and cool before removing. |
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| Ingredients | | - |  | 12 egg whites |
| - | | 1 1/4 cups confectioners sugar |
| - | | 1 cup all-purpose flour |
| - | | 1 1/2 tablespoons cream of tartar |
| - | | 1 1/2 tablespoons vanilla extract |
| - | | 1/2 teaspoon Almond Extract |
| - | | 1/4 teaspoon Salt |
| - | | 1 cup Sugar |
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