1 cup cake flour
1 1/2 cups powdered sugar
1 1/2 cups egg whites (about 12)
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
1/4 teaspoon salt

Heat oven to 375 degrees. Mix flour and powdered sugar. Beat egg whites and cream of tartar in large bowl on medium until foamy. Beat in granulated sugar on high speed, 2 tablespoons at a time, adding vanilla, almond extract, and salt with the last of the sugar. Continue beating until a meringue holds stiff peaks, don’t underbeat.

Sprinkle flour and sugar mixture, 1/4 cup at a time over meringue, folding gently just until mixture disappears. Spread in an ungreased tube pan by gently cutting into batter with a spatula. Bake 30-35 minutes or until top springs back when lightly touched. Remove from oven and immediately invert pan onto a heatproof funnel or a small-mouthed bottle. Let cake hang upside down until completely cool.

Makes 16 Servings
Serving Size: 1 slice