|Eggs||7 Small, separated|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Sifted flour||1 Cup (16 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Cream of tartar||1 Teaspoon|
Beat egg yolks until thick.
Add 1/4 cup sugar gradually and beat well.
Add vanilla and almond extract and mix.
Add salt and cream of tartar to egg whites and beat until stiff.
Add 1 cup sugar, very little at a time, beating often after each addition.
Fold egg yolk mixture into egg whites.
Add flour gradually and gently fold after each addition.
Pour batter into ungreased tube pan.
Cut batter with spatula in pan to prevent holes in cake.
Bake at 325° for 70 minutes.
Invert pan to cool before removing cake.