Directions

• Heat oven to 375F.
• Beat egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Continue to beat egg mixture, adding granulated sugar, 1 Tbsp at a time. Be sure each sugar addition is dissolved before adding the next.
• Continue beating until whites are glossy and stand in soft peaks. Beat in vanilla and almond extract, if desired.
• In a separate mixing bowl, sift powdered sugar, flour, and salt together twice. Sift about 1/2 cup of the flour mixture over egg whites. Fold gently just until flour disappears. Do not stir. Repeat sifting and folding in flour mixture 1/2 cup at a time.
• Pour batter into ungreased 10 x 4-inch tube pan. Gently cut through batter with metal spatula to release any air pockets. Bake in center of 375F oven until top springs back when lightly tapped with finger, 30 to 40 minutes.
• Invert cake in pan, with tube resting on a bottle. Cool completely, about 1 1/2 hours.
• To remove cake from pan, run a thin knife between side of pan and cooled cake to loosen all around, taking care not to tear the cake. Repeat, running knife between center tube and cake.