1 1/2 c. egg whites brought to room temp
1 1/2 c. sifted powdered sugar
1 c. sifted cake flour
1 1/2 tsp. cream of tartar
1 1/2 tsp. vanilla
1/4 tsp. salt
1 c. white sugar
1/4 tsp. almond extract
Sift powdered sugar and cake flour separately once, measure for correct amount and sift together four more times. - Place egg whites in a large bowl, add salt, cream of tartar, vanilla, and almond extract. - Beat on medium speed until soft peaks form. - Gradually add sugar 2 Tbs at a time. - Beat on #8 (high) speed until stiff peaks form, but not dry peaks. - On lowest speed add powdered sugar and flour. - Take off of mixer and finish mixing by hand with a rubber spatula folding over gently. - Pour or spoon into an ungreased 10 inch tube pan. - With a knife or spatula, carefully cut through batter in circular motion 6 times to release large air bubbles. - Bake on lowest rack in oven, at 375° for 35-40 minutes or until golden brown. - Invert pan until cool. Loosen with spatula and remove from pan.
Note: Preheat oven to 375°. Make sure egg whites are at room temperature before beating.
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