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Ingredients1 cup cake flour
1 1/2 cup sugar
2 cups egg whites (6 - 8 eggs)
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt
1 1/2 cup sugar
2 cups egg whites (6 - 8 eggs)
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt
ProceduresPreheat oven to 350 degrees
Sift flour and 3/4 cup sugar together 3 times. Set aside
White the egg whites til foamy with the whisk attachment of an electric
mixer.
Gradually beat in the rest of the sugar. Ad the extracts and salt. Beat
just until stiff peaks form. Do not overbeat. Remove the bowl from the
mixer.
With a whish or spatula, fold the flour and sugar mixture by thirds into the
egg whites. Place the batter in an ungreased 10 inch tube pan. Bake for 40 -
45 minutes, or until the cake is golden brown and springs back to the
touch. Invert the cake until cool. Remove from pan and serve.
Sift flour and 3/4 cup sugar together 3 times. Set aside
White the egg whites til foamy with the whisk attachment of an electric
mixer.
Gradually beat in the rest of the sugar. Ad the extracts and salt. Beat
just until stiff peaks form. Do not overbeat. Remove the bowl from the
mixer.
With a whish or spatula, fold the flour and sugar mixture by thirds into the
egg whites. Place the batter in an ungreased 10 inch tube pan. Bake for 40 -
45 minutes, or until the cake is golden brown and springs back to the
touch. Invert the cake until cool. Remove from pan and serve.
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