|Cake flour||1 Cup (16 tbs), sifted|
|Sugar||1 Cup (16 tbs)|
|Cream of tartar||1 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
1. Preheat oven to 375Â° F.
2. Sift cake flour again along with 54 cup of the sugar. Sift twice more; set aside.
3. Using electric mixer at high speed, beat egg whites and cream of tartar in large bowl until soft peaks form. Add remaining 54 cup sugar, 2 tablespoons at a time, beating until egg whites are stiff. Fold in almond extract. Sift flour mixture, 54 cup at a time, over egg whites; using rubber spatula, gently fold flour into egg whites after each addition.
4. Spoon batter into ungreased 9-inch tube pan. Bake on lower rack of oven for 30 minutes or until cake tester inserted in center of cake comes out clean and top surface is deep golden brown.
5. Invert pan and cool cake completely. (Pan may have a special edge to prevent cake from touching counter top; if not, suspend cake by placing tube over bottle neck.)