1 1/2 c Powdered sugar, sifted
1 c Unbleached flour, sifted
1 1/2 c Egg whites, slightly beaten
1 1/2 ts Cream of tartar
2 ts Pure vanilla extract
1/4 ts Salt
1/4 ts Almond extract
1 c Granulated sugar
Preheat oven to 375. In a mixing bowl, combine powdered sugar and flour;
set aside. In another mixing bowl, with mixer at high speed, beat egg
whites, cream of tartar, vanilla extract, salt, and almond extract until
well blended. Beating at high speed, gradually sprinkle in granulated
sugar, 2 tablespoons at a time. Beat just until sugar is dissolved and egg
whites stand in stiff peaks. Do not scrape sides of bowl during beating.
With rubber spatula, fold in flour mixture, about 1/4 at a time, just until
flour disappears. Pour mixture in unprepared 10″ tube pan. With metal
spatula, cut through batter to break large air bubbles. Bake for 35
minutes. Remove from oven and set upside-down until cooled. Notes: To
freeze, place unfrosted cake in a freezer bag or airtight container. Seal,
label, and freeze for up to 3 months. Thaw at room temperature about 3
hours.
Yields
12 Servings