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3/4
cup all purpose flour
3/4 cup sugar
1-1/2 cups (about 12) egg whites, room temperature
1-1/2 teaspoons cream of tartar
I/4 teaspoon salt
1-1/2 teaspoons vanilla
1/2 teaspoon almond extract
3/4 cup sugar |
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Place oven rack at lowest
position. Heat oven to 375'F. In small bowl, combine flour and 3/4 cup
sugar. In large bowl, beat egg whites, cream of tartar, salt, vanilla and
almond extract until mixture forms soft peaks. Gradually add 3/4 cup
sugar, beating on highest speed until stiff peaks form. Spoon
flour‑sugar mixture 1/4 cup at a time over beaten egg whites; fold
in gently just until blended. Pour batter into ungreased 10‑inch
tube pan. With knife, cut gently through batter to remove large air
bubbles. Bake at 375ºF. on
lowest oven rack for 30 to 40 minutes or until crust is golden brown and
cracks are very dry. Immediately invert cake onto funnel or soft drink
bottle; let hang until completely cool. Remove cooled cake from pan.
Yield: 12 servings.
HIGH ALTITUDE: Above 3500 Feet:
Increase flour to 1 cup; increase egg whites to 1-3/4 cups (about 13).
Bake at 400ºF for 30 to 35 minutes.
Contributed by John and Kitzen
Gough |