Ingredients:

  • 1.5 cups egg whites, room temperature (approx. 12-13 large egg whites)
  • 1.5 tsp cream of tartar
  • 0.25 tsp salt
  • 1 tsp vanilla extract
  • 0.5 tsp almond extract
  • 1 cup cake flour, sifted
  • 1.5 cups superfine sugar

Instructions:

  1. Pre heat your oven to 350°F (180°C).
  2. Sift the 1 cup of cake flour and 0.5 cups of the superfine sugar together three times. This aerates the flour so it doesn't sink the egg foam.
  3. Place 1.5 cups of egg whites in a perfectly clean bowl. Add 1.5 tsp cream of tartar, 0.25 tsp salt, 1 tsp vanilla, and 0.5 tsp almond extract.
  4. Beat on medium speed until soapy and foamy. This usually takes about 2 minutes.
  5. Increase speed to medium high and add the remaining 1 cup of sugar, one tablespoon at a time. Beat until medium peaks form. The peaks should droop slightly at the tip when the whisk is lifted.
  6. Sift 1/4 of the flour mixture over the whites. Use a rubber spatula to gently fold it in. Move the spatula in a J motion to preserve the air.
  7. Repeat with the remaining flour in three more additions until no white streaks remain.
  8. Gently spoon the batter into an ungreased 10 inch tube pan. Run a knife through the batter until all large air pockets are gone.
  9. Bake for 40 minutes until the top is golden and springs back when touched.
  10. Immediately invert the pan onto its legs (or over a glass bottle) and cool upside down for 2 hours.