8 egg whites
1/2 tsp almond extract
1 cp granulated sugar
3/4 cp cake flour
1 tbsp cornstarch
1/2 tsp cream of tartar
1/8 tsp salt
1 - Beat the whites of the eggs stiff. Add the extracts and gradually beat in the sugar.
2 - Sift together 4 times the flour, cornstarch, cream of tartar and salt.
3 - Fold very gently into the first mixture. Transfer to an unoiled angel tube pan;
and bake in a slow oven, 325 degrees F. about 45 minutes.
4 - When done and immediately when taking from the oven, , invert the pan and allow the cake to cool in the pan.
5 - It should be placed upon a wire cake rack. Angel cake should not be iced.