1-2/3 c. sifted cake flour
2 c. sugar
1-1/2 c. egg whites (from 12 eggs)
1/2 tsp. salt
3 tsp. cream of tartar
1-1/2 tsp. vanilla
1/2 tsp. almond
Sift flour and 1/2 cup of sugar four times.
Beat egg whites, salt, cream of tartar and flavorings at high speed to soft peaks. Add 1-1/2 c. sugar gradually and beat until stiff.
Fold in flour in fourths just until blended.
Bake at 375 deg. for 35-45 minutes in ungreased 10" tube pan. Invert until completely cold. (Usually have to prop pan up on other pans set under the "legs" of the tube pan, in order to keep cake from touching the surface it is set on.)
Note: Save egg yolks for other use, such as Sponge Cake, above.