Truly a great cake. I have made this cake for Joe’s birthday for over 25 years (1985-2013). I found this in an old Betty Crocker Cookbook and it is so special. It really matters if you’re at a high altitude to use the proper adjustments.
1 C Cake Flour
1 1/2 C Powdered sugar
12 Egg whites ( 1 1/2 C)
1 1/2 tsp Cream of Tartar
1//4 tsp Salt
1 C Granulated sugar
1 1/2 tsp Vanilla
1/2 tsp Almond extract
* HighAltitude — add 2 T regular flour into sugar-cake flour mixture.
Heat over to 375
Sift together Cake flour and powdered sugar, set aside
In large mixing bowl beat egg whites, cream of tartar, and salt until foamy. Gradually add the 1 cup granulated sugar (2 T at a time) at high speed until meringue holds stiff peaks. Gently fold in vanilla and almond extract. Sprinkle flour mixture 1/4 C at a time folding in until sugar-flour mixture is incorporated. (Do not over mix) Gently push into angle food cake pan. Run a knife through the batter to release any air pockets.
Bake 30 – 35 minutes or until top springs back when touched.
Invert immediately on a funnel; let hand until completely cool.
Serve with favorite fresh fruit or top with icing. (See my chocolate whipped cream frosting recipe for the ultimate companion)
Note – My Mom had a thing about NOT baking this cake in a rain storm, something about them always falling. So I take her advice and watch the sky when planning this dessert.