- 1 1/2 c. powdered sugar
- 1 c. cake flour
- 1 1/2 c. Egg Whites ( about 12)
- 1 1/2 tsp cream of tartar
- 1 c. granulated sugar
- 1 1/2 tsp vanilla
- 1 tsp almond extract
- 1/4 tsp salt
Beat Eggs whites (make sure NO YOLK got into them, even the tiniest amount will spoil the recipe) and cream of tartar on medium speed until foamy. The addition of cream of tartar is what prevents darkening.
Beat in the granulated sugar, 1 T at a time, adding vanilla, almond extract and salt with the last addition of sugar. Keep beating until the mix is very stiff and quite glossy in appearance.
Scrape batter into an Ungreased Tube pan, use a knife to cut through the batter (this breaks up air pockets and helps the cake to adhere to the sides of pan, which in turn, helps it rise nicely.)
Bake 30-35 minutes or until cracks in the cake feel dry & the top springs back when lightly touched.
Immediately invert the pan onto a metal funnel or glass bottle to hang 2 hours or until the cake is completely cooled. If you don't invert the cake, it will Cave in.