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1. Preheat oven to 375 F.
2. In small bowl stir together cake flour and confectioners sugar. Set aside.
3. In large mixing bowl, beat egg whites, cream of tartar, and salt until foamy.
4. Add granulated sugar, 2 tablespoons at a time. Beat on HIGH until stiff peaks form.
5. Gently fold in vanilla and almond extract.
6. Slowly add cake flour mixture, 1/4 cup at a time. Fold in gently until mixture is blended in.
7. Spoon batter into 10 x 4 inch ungreased tube pan.
8. Gently cut through the batter.
9. Bake 30 to 35 minutes or until the top springs back when touched lightly with your finger.
10. Invert tube pan and place onto tall bottle. Hang cake upside down until cool.
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