12 egg whites

1 ½ cups confectioners’ sugar

1 cup cake flour

1 ½ teaspoons cream of tartar

1 cup granulated sugar

1 ½ teaspoons vanilla

½ teaspoon almond extract

Preheat oven to 375°.  Allow egg whites to stand at room temperature for 30 minutes.  Sift together confectioners’ sugar and flour; set aside.  In a large mixing bowl, beat whites and cream of tartar until foamy.  Gradually add granulated sugar, 2 tablespoons at a time, beating on high speed until stiff peaks form.  Quickly beat in vanilla and almond extracts.  Sprinkle flour/sugar mixture, ¼ cup at a time over beaten egg whites, folding gently just until flour/sugar mixture disappears.

Push batter into an ungreased 10-inch tube pan.  Gently cut through batter with a knife or spatula to remove large air pockets.  Bake in preheated oven for 35-40 minutes, or until top springs back when touched lightly with your finger.  Invert cake in pan on a funnel and let the cake hang until completely cool.  Loosen the sides of the cake with a narrow-bladed spatula or knife; remove cake from pan.