12 egg whites
1 tsp. cream of tartar
Pinch of salt
Tsp. of water
1 1/2 c. sugar
1 c. sifted cake flour
1 tsp. vanilla extract
1/2 tsp. almond extract

Beat egg whites (at room temp.) until foamy. Add cream of tartar, salt, and water; beat until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff peaks form. Sprinkle flour over egg white mixture, 1/4 cup at a time; fold in carefully. Fold in flavoring.

Pour batter into an ungreased 10 inch tube pan, evenly. Bake at 325 degrees for 45 minutes or until cake springs back lightly. Cool 40 minutes.

Variation:

For a lemon flavored cake, substitute 1/2 teaspoon lemon extract for almond extract.

For a chocolate cake variation, add 1/4 cup sifted cocoa to cake flour; do not glaze.