1 C Cake Flour

12 egg whites, (1 1/2 C)

3/4 C plus 2T sugar

1 1/2 t cream of tartar

1/4 t salt

3/4 c. sugar

1 1/2 t vanilla

1/2 t almond extract

Heat oven to 375 Stir together flour and first amount of sugar, set aside.

In large mixer bowl,beat egg whites, cream of tartar, and salt untill foamy. Add second amount of sugar, 2 T at a time, beating on HIGH speed untill meringue holds stiff peaks.Gently fold in flavorings. Sprinkle flour/sugar mixture,!/4 C at a time, over meringue, folding in gently untill flour mixture disappears. Push batter into ungreased tube pan. Cut gently through batter.

Bake 30--35 min.,or untill top springs back when touched with a finger.Invert pan over funnel, till completely cool.

You may also fold into batter, chopped marachino cherries, or flaked coconut.

From my 1972 Betty Crocker cookbook

(this freezes well--if you can leave it alone!)