1 c Cake flour
1 1/2 c Sugar
1/4 ts Salt
3/4 c Just Whites whisked in
2 c Warm water
1 ts Pure vanilla extract
2 tb Almond extract
Preheat oven to 375F. Triple sift flour with 3/4 cup sugar and the salt.
In a large bowl, beat Just Whites at high speed until peaks form.
Gradually beat in the remaining 3/4 cup sugar. Sprinkle the almond extract
and vanilla over the whites and beat just until they hold firm peaks. BE
CAREFUL NOT TO OVERBEAT.
Sprinkle a 1/4 of the flour and sugar mix at a time, over the Just
Whites mixture and fold gently,
Scrape batter into ungreased 10 inch tube pan with removable bottom.
Bake 45 minutes or until top of cake is golden and cake tester inserted
near the center of cake comes out clean.
Invert pan over narrow necked bottle and cool about 11/2 hours. With a
clean knife, separate cake from the edge of the pan. Turn upside down onto
serving platter.