Ingredients
- 1 c sifted cake flour (sift before measuring)
- 1/2 c confectioners' sugar
- 1 1/2 c egg whites (10-12 egg whites)
- 2 1/2 tbsp. cold water
- 1 1/2 tsp. cream of tartar
- 1/4 tsp. vanilla extract
- 1 tsp. almond extract
- 1/2 tsp. salt
- 1 c sifted granulated sugar (sift before measuring)
Instructions
- Preheat the oven to 350° F.
- Combine the sifted cake flour and confectioners’ sugar and sift 6 times and set aside.
- In the bowl of stand mixer fitted with the paddle attachment, beat the egg whites, cold water, cream of tartar, and extracts until stiff. Stop while the mixture is still glossy.
- Fold in the cup of sifted granulated sugar, 2 tablespoons at a time.
- Fold in the flour and sugar mixture lightly, a little at a time.
- Pour the batter into an ungreased 10-inch tube pan.
- Bake in the preheated oven for 40-45 minutes.
- Remove from the oven, flip the cake onto a wire rack and allow to cool inside the pan for approximately 1 hour.