1 cup sifted sift wheat flour
1 to 1 1 / 4 cup sugar
1 cup egg whites [ 8-10]
1 / 2 teaspoon salt
3 / 4 teaspoon cream of tartar
1 teaspoon flavoring
3 / 4 teaspoon vanilla,
1 / 4 teaspoon almond extract
Sift flour and half of sugar together three or four times. Beat the egg whites until frothy.
Sprinkle salt and cram of tartar over top and beat until egg foam starts to peak, but is not dry.
Fold in other half of sugar to form a meringue.
Fold in the flour sugar mixture gradually and gently.
Add flavoring when mixture is partly blended.
A gentle folding motion should be used in mixing, stirring tends to release the air depended on for leavening.]
Place in an ungreased pan. A tube pan is best.
A large cake will require about 1 hour in a moderately slow oven at 325F.
If a crisp crust is desired, sprinkle the top with a little sifted powdered sugar before baking
