1 1/3 c. sifted cake flour
1/4 tsp. salt
1 1/2 c. sugar
3/4 tsp. cream of tartar
1/2 tsp. baking powder
1/2 c. ice water
1 2/tsp. almond extract

Mix together dry ingredients. Set aside. In large bowl of mixer, beat egg yolks at high speed 5 minutes. Gradually beat in ice water until pale and foamy. Beat in sugar gradually until completely dissolved, 8 to 10 minutes. Beat in almond extract. Fold in flour mixture in 3 additions to yolk mixture. Bet aside. Beat egg whites with cream of tartar until stiff. Gently fold into batter. Turn into ungreased 10 inch 10 inch tube pan. Bake in 325 oven about 1 hour. Invert pan immediately on funnel. When cold, loosen cake from pan and invert onto rack. Can be split and filled with strawberries and cream or any desired filling. Best ever!