This light and fluffy cake melts in your mouth. Top with fresh strawberries or a drizzle of chocolate for a treat your loved ones will love.

Estimated Times:
Preparation Time: 15 mins
Cook Time: 30 mins

Servings: 12

Ingredients:

12 egg whites
1 1/2 teaspoons cream of tartar
1 1/2 cups sugar divided
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
1 cup sifted cake flour
1/4 teaspoon salt

Directions:

Preheat oven to 375°F.

In a large mixing bowl, beat egg whites with cream of tartar at high speed until foamy. Add 3/4 cup sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved* and whites are glossy and stand in soft peaks. Beat in flavorings.

Sift together flour, remaining sugar and salt. Sift about 1/2 cup of the flour mixture over whites and gently fold just until flour disappears.

Repeat, folding in remaining flour mixture 1/2 cup at a time. Pour into ungreased 10x4-inch tube pan. Gently cut through batter with metal spatula.

Bake until top springs back when lightly touched with finger, 30 to 40 minutes. Invert cake in pan on funnel or bottle neck.

Cool completely, about 1 1/2 hours. With narrow spatula or knife, loosen cake from pan and gently shake onto serving plate. Top with fruit or frost, if desired.

*Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.

CHOCOLATE VARIATION: Omit almond extract and increase vanilla to 2 teaspoons. Reduce flour to 2/3 cup and sift in 1/3 cup unsweetened cocoa. Prepare batter and bake as above.

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