12 eggs at room temperature
1 cup plus 1/4 cup confectioner sugar
1 cup all-purpose flour
1 and 1/2 teaspoons cream of tartar
1 and 1/2 teaspoons vanilla extract (real)
1/2 teaspoon almond extract
1 cup sugar
1. Separate eggs, discard yolks or save. Measure egg whites to equal 1 and 1/2 cups. Place in a mixing bowl and let stand @ room temperature for 30 minutes.
2. Meanwhile, sift confectioner sugar and flour together 3 times and set aside.
3. Add cream of tartar to egg whites, add salt and extracts. Beat on high-speed. Gradually add sugar beating until the sugar is dissolved and stiff peaks form.
4. Fold in flour mixture 1/4 at a time. Gently spoon into an UN-GREASED tube pan. Cut through the batter with a knife to remove any air pockets. Bake at 350 for 40 to 45 minutes or until cake springs back. Immediately invert and cool completely before removing from pan. Once cool, gently use a knife to loosed cake from the side of pan. Serve plain or with fresh fruit, ice-cream or whipped topping.