1 c. cake flour
1 1/2 c. confectioners' sugar
12 egg whites (1 1/2 c.)
1 1/2 tsp. cream of tartar
1/4 tsp. salt
1 c. granulated sugar
1 1/2 tsp. vanilla
1/2 tsp. almond extract
Creamy Glaze or sweetened whipped cream and sweetened sliced strawberries

Heat oven to 375 degrees. Stir together flour and confectioners' sugar; set aside. Beat egg whites, cream of tartar and salt in large mixer bowl on medium speed until foamy. Add granulated sugar, 2 tablespoons at a time, beating on high speed until meringue holds stiff peaks. Gently fold in flavorings. Sprinkle flour-sugar mixture, 1/4 cup at a time, over meringue, folding in gently just until flour-sugar mixture disappears. Push batter into ungreased tube pan, 10 x 4 inches. Gently cut through batter with spatula to remove air bubbles.

Bake until springs back when touched lightly with finger, 30 to 35 minutes. Invert pan on funnel; let hand until cake is completely cool. Spread cake with Creamy Glaze or serve with whipped cream and berries.

Note: This recipe is not recommended for use at high altitude.

CREAMY GLAZE:

1/3 c. butter
2 c. confectioners' sugar
1 1/2 tsp. vanilla
2 to 4 tbsp. hot water

Melt butter in saucepan. Blend in sugar and vanilla. Stir in water, 1 tablespoon at a time, until glaze is desired consistency.

Variations: Butter-Rum Glaze: Substitute 2 tablespoons white rum or 1 1/2 teaspoons rum flavoring for the vanilla; stir in hot water, 1 teaspoon at a time, until glaze is desired consistency.

Deluxe Orange Glaze: Substitute 2 tablespoons orange-flavored liqueur for the vanilla; stir in hot water, 1 teaspoon at a time, until glaze is desired consistency.