Separate the eggs, and let them stand at room temperature
for 1 hour. Preheat the oven to 375 degrees during
this time.
Sift together, four times, the cake flour, 3/4
cup of sugar. Sift the remaining sugar and set aside.
In a large bowl combine the egg whites, salt, cream
of tarter, vanilla, and almond extract. Beat this
mixture with a mixer, on high, until the whites
make stiff peaks. (1.5 to 2 minutes) Do not beat
until dry. Lower the mixer speed to medium, and
rapidly sprinkle in the sifted sugar. (About 1 minute)
Turn the mixer to low speed and sprinkle in sifted
flour mixture. Scrape up and over with folding motion
until only just blended (about 1.5 minutes) Do not
over beat, or the cake will be fall and be tough.
Place in an angel food cake pan. Bake for 35 minutes.
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