1 1/4 cups sifted cake flour1 1/2 cups granulated sugar1 1/2 cups egg whites at room temperature (12 large eggs)1 teaspoon cream of tartar1/3 teaspoon salt1 tablespoon fresh lemon juice2 teaspoons vanilla extract1/2 teaspoon almond extract Preheat oven to 350 degrees In a large bowl sift together 3/4 cup granulated sugar and the sifted cake flour.
In mixer, with the whisk attachment, beat the egg whites until they are foamy, slowly add cream of tartar, lemon juice, and salt and beat until soft peaks form, slowly beat in the remaining 3/4 cup granulated sugar, about tablespoon at a time, until glossy stiff peaks form. Scrape sides of the bowl so the all mixture is being mixed well. Beat in the vanilla extract and almond extract. Now sift the flour mixture over the egg whites just about one quarter of the flour mixture at a time, quickly fold together do not stir the flour into the egg whites. I use a medium wire whisk and medium rubber spatula. Do not over mix it.
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Pour the batter into the pan cut spatula through the batter and even off the top and bake in the preheated oven for about 40 - 45 minutes. The cake is done when springs back when gently pressed and the top of the cake will have cracks and have a golden color. Pour the batter into the pan and run a metal spatula or knife through the batter to get rid of any air pockets. Smooth the top and bake in the preheated oven for about 40 - 45 minutes. The cake is done when a wooden skewer inserted in the center of the cake comes out clean and the cake springs back when gently pressed. The top of the cake will have cracks. After you remove the pan invert it and cool for 1-2 hours.
Once totally cooled. run a knife around the sides of the pan to loosen the cake and remove the cake from the pan. I loosen the round the sides first, then around the middle, and then I pull the middle of the pan out, the I run the knife around the bottom of the pan to loosen it and place it on a cake dish.
You can serve this cake with whipped cream, ice cream, strawberry or a raspberry topping, a chocolate sauce or my favorite, a confectionary sugar icing flavored with almond.
1 1/4 cups sifted cake flour
In mixer, with the whisk attachment, beat the egg whites until they are foamy, slowly add cream of tartar, lemon juice, and salt and beat until soft peaks form, slowly beat in the remaining 3/4 cup granulated sugar, about tablespoon at a time, until glossy stiff peaks form. Scrape sides of the bowl so the all mixture is being mixed well. Beat in the vanilla extract and almond extract. Now sift the flour mixture over the egg whites just about one quarter of the flour mixture at a time, quickly fold together do not stir the flour into the egg whites. I use a medium wire whisk and medium rubber spatula. Do not over mix it.
Pour the batter into the pan cut spatula through the batter and even off the top and bake in the preheated oven for about 40 - 45 minutes. The cake is done when springs back when gently pressed and the top of the cake will have cracks and have a golden color. Pour the batter into the pan and run a metal spatula or knife through the batter to get rid of any air pockets. Smooth the top and bake in the preheated oven for about 40 - 45 minutes. The cake is done when a wooden skewer inserted in the center of the cake comes out clean and the cake springs back when gently pressed. The top of the cake will have cracks. After you remove the pan invert it and cool for 1-2 hours.
Once totally cooled. run a knife around the sides of the pan to loosen the cake and remove the cake from the pan. I loosen the round the sides first, then around the middle, and then I pull the middle of the pan out, the I run the knife around the bottom of the pan to loosen it and place it on a cake dish.
You can serve this cake with whipped cream, ice cream, strawberry or a raspberry topping, a chocolate sauce or my favorite, a confectionary sugar icing flavored with almond.
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