Servings: 16

1¼ cups confectioner’s sugar 1¼ cups confectioner’s sugar
1 cup cake flour 1 cup cake flour
1⅔ cups egg whites at room temperature (this could be anywhere from 12 - 14 egg whites) 1⅔ cups egg whites at room temperature (this could be anywhere from 12 to 14 egg whites)
1½ tsp cream of tartar 1½ tsp cream of tartar
2 tsp vanilla extract 2 tsp vanilla extract
½ teaspoon almond extract ½ teaspoon almond extract
½ tsp salt ½ tsp salt
1¼ c. sugar (granulated) 1¼ c. sugar (granulated)

Preheat your oven to 375°F. Stir the confectioner’s sugar and cake flour together in a small bowl and set the mixture aside.
In another, larger bowl, combine egg whites, cream of tartar, vanilla and almond extracts and salt using a mixer on high speed until all ingredients are thoroughly combined.
While beating the ingredients in the larger bowl at high speed, begin to add the granulated sugar, 2 tbsp at a time. Beat just until the sugar dissolves and the mixture can form stiff peaks (stiff peaks exist when you can dip a knife or spatula into the mixture and the peaks that form when you remove the utensil hold their shape firmly without the point of the peak folding or receding back into the mixture.
Using a rubber spatula (not the electic mixer any longer), fold the flour into the mixture, folding in about a quarter of the mixture at a time. It is important that you do not overmix the flour, just fold it in until the flour has disappeared.
Pour mixture into an ungreased 10 inch tube pan and use a knife or spatula to cut through the batter to break through any air bubbles that may exist.
Bake the cake for 35 minutes or until the top of the cake springs back when lightly touched. any cracks on the surface should look dry.
Once you the cake has finished baking and you remove it from the oven, invert the cake onto a bottle or funnel and allow it to cool completely.
Using a spatula or knife, loosen the cake from the pan and remove it onto a plate to serve (what was the bottom of the cake in the pan will now be the top)