14-16 egg whites
1 c. cake flour
1/2 tsp. almond extract
1/2 tsp. vanilla
1 c. sugar
3/4 tsp. cream of tartar

In one bowl sift cake flour and 1/4 teaspoon cream of tartar and sugar together 3 times. Set aside and in mixing bowl beat egg white and 1/2 teaspoon cream of tartar until stiff. Fold in extracts and flour mixture. Pour into tube pan or loaf pans which have waxed paper on bottom. Bake in cool oven, 200 or 225 degrees, for about 1 hour. Invert tube pans on glass soda bottle. If using loaf pans, invert on cake rack. TIP: To make the cake release from pan with no sticking to sides place a towel soaked in cold water over cake pan and presto when cake is cool it is out of pan!