1 c. sifted cake flour (Swansdown)
1/4 tsp. salt
1 tsp. cream of tartar
1 1/4 c. egg whites
1 1/2 c. granulated sugar
1/2 tsp. vanilla
1 tsp. extract or almond

Sift flour, measure and sift again 5 minutes. Sift sugar 5 times. Add salt to egg whites and whip until foamy. Add cream of tartar and continue whipping until they hold a point (but not dry). Carefully fold in the sugar, about 2 tablespoons at a time. Then add vanilla and almond. Add flour, a little at a time through a sifter, folding in after each addition.

Bake in ungreased tube pan. Place cake on second guide from the bottom. Put in cold oven and turn to 325 degrees and bake from 1-1 1/4 hours. When taken from oven invert pan. When cool remove from pan. When serving, break with 2 forks. When cake batter is ready to place in oven, I gently drop the pan three times to get the air bubbles out.