Ingredients: 12 EGG WHITES, room temperature 1-1/2 tsp. cream of tartar 3/4 cup granulated sugar 1-1/2 tsp. vanilla 1/2 tsp. almond extract, OPTIONAL 1-1/4 cups powdered sugar 1 cup sifted cake flour 1/4 tsp. salt Directions: Step 1: HEAT oven to 375°F. BEAT egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, ADD granulated sugar, 1 Tbsp. at a time, beating after each addition until sugar is dissolved before adding the next. (Rub a bit of mixture between thumb and forefinger; it should feel completely smooth.) Continue beating until whites are glossy and stand in soft peaks. BEAT IN vanilla and almond extract, if desired. Step 2: 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. Step 3: 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 375°F 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. Click the picture for more info!