1 c. sifted cake flour
1 c. egg whites (8-10 eggs)
1/2 tsp. salt
1/4 tsp. almond extract
1 1/4 c. fructose
1 tsp. cream of tartar
3/4 tsp. vanilla

Sift flour and 1/4 cup fructose together. Beat egg whites, cream of tartar and salt until frothy. Add remaining fructose in small amounts and beat after each addition, preferably with rotary mixer. Egg whites should have fine, even, texture and be stiff enough to hold a peak but not dry. Add flavorings. Add flour 1/4 cup at a time, folding in lightly.

Pour into large ungreased tube pan; cut through batter with spatula to remove large air bubbles. Bake at 350 degrees for 45 minutes. Invert pan and let cool completely.