Ingredients:
1 1/4 cup cold egg whites (high altitude 1 1/2 cup + 1 egg)
1 cup + 2 Tbsp. flour (high altitude 1 cup + 4 Tbsp.)
1 1/2 cup sifted sugar
1/4 tsp. salt
1 1/4 tsp. cream of tarter
1/4 tsp. almond extract (optional)
1 tsp. vanilla
Directions:
Follow all directions exactly or else cake will not work as it is a very picky cake. Sift flour with 1/2 cup sugar three times and set aside in a bowl. In another bowl (glass or metal not plastic) beat egg whites with salt until foamy. The air in the egg whites is the leavening so don't stir it out. Sprinkle in cream of tarter and beat egg whites until very stiff peaks form. At high speed beat in 1 cup sugar a little at a time. When sugar is just blended turn off mixer. With CLEAN scraper gently fold in flour-sugar mixture 2 Tbsp. at a time. Do not stir the flour in just fold gently until it is Incorporated. Add flavoring with the last of the flour. Bake in an ungreased tube pan at 350 degrees for 45-50 minutes or until cake is a deep brown. Serve with berries and whip cream.
