For the cake:
- 1 1/4 cups sifted cake flour
- 2 c sifted sugar, divided
- 1 1/2 cups egg whites (10-12)
- 1 tsp. salt
- 1 1/4 teaspoons cream of tartar
- 1 tsp. vanilla extract
- 1 tsp. almond extract
For the icing/filling:
- 1 pt heavy whipping cream
- 3/4 cup powdered sugar
- 1 c almonds, candied and sliced, divided
- 1 c butterscotch chips, softened in microwave
- Sift together flour and ½ cup sugar 4 times. Set aside.
- In large bowl, beat egg whites until foamy.
- Add salt, cream of tartar, vanilla, and almond extract. Beat until soft peaks form, but remain moist and glossy.
- Add remaining 1 ½ cups sugar, sprinkling 5 tablespoons at a time over white and beating well after each addition.
- Sift flour mixture over egg whites in 4 small additions, folding each in well.
- Gently pour batter into ungreased 10-inch tube pan.
- Bake at 375 degrees approximately 30 minutes.
- Remove cake from oven. Invert pan onto neck of bottle or cooling rack. Cool 1 ½ hours.
- When cake is cooled, remove it from the pan and make sure it’s positioned so the cake is wider at the bottom than at the top. Using a serrated knife, cut a horizontal slice one inch from the top of the cake, all the way around, until the top of the cake can be removed. Lay aside.
- With a small paring knife, make two concentric cuts in the cake: one cut is 1 inch from the outside rim, the other cut is 1 inch from the inside rim. Be careful not to cut all the way through to the bottom of the cake.
- Slice out sections of this middle ring of cake and remove to form a trench in the middle of the cake.
- Whip the heavy cream and powdered sugar together until stiff. Place 1/3 of whipped cream in a bowl and stir in the almonds and butterscotch chips. Spoon into trench in cake.
- Replace cake “lid”, lining up the edges to the original position.
- Spread remaining whipped cream over outside of cake. Garnish with almonds on top.
- For best results, chill for a few hours before serving.