|Eggs||5 , separated|
|Cream of tartar||1⁄2 Teaspoon|
|Sifted all purpose flour||2 1⁄2 Cup (40 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Tablespoon|
|Water||3⁄4 Cup (12 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Almond extract||1 Teaspoon|
|Strawberries||6 (for garnish)|
|Kiwifruit||1 (for garnish)|
|Whipped cream||1⁄4 Cup (4 tbs) (for garnish)|
Preheat oven to 325°F.
Beat egg whites with cream of tartar at high speed with electric mixer until stiff peaks form.
Sift together dry ingredients into large bowl.
Make a well in flour mixture.
Add egg yolks, water, oil and flavorings; mix well.
Fold in egg white mixture.
Immediately pour into ungreased 10-inch tube pan.
Bake 55 minutes.
Increase oven temperature to 350°F.
Continue baking 10 minutes or until cake springs back when lightly touched with finger.
Invert pan and allow cake to cool completely before removing from pan.
Garnish as desired.