Ingredients
- 12 eggs
- 1 1/4 cups confectioners' sugar
- 1 cup all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1 cup sugar
Method
- 1
Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups.
- 2
Place in a mixing bowl; let stand at room temperature for 30 minutes.· 30m
- 3
Meanwhile, sift confectioners' sugar and flour together three times; set aside.
- 4
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.
- 5
Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan.
- 6
Cut through batter with a knife to remove air pockets.
- 7
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.· 45m