To begin, you will need to separate the eggs and allow the whites to warm to room temperature
For this recipe you need
1 2/3 Cup egg whites (about 12 eggs whites)
It will take about an hour for them to warm
First, in a medium bowl sift together
1 Cup cake flour
and
3/4 Cup super fine granulated sugar
Sift both together into the bowl at least 4 times
Preheat your oven to 350 degrees F
Once the eggs whites have warmed, add in
1 tsp. cream of tartar
1 tsp. lemon juice
1 tsp. vanilla
Beat with a mixer until light and foamy
To the foamy egg mixture add
1/4 Cup super fine granulated sugar
and
1 tsp. almond extract
Mix until a soft meringue forms and looks glossy. You want soft peaks, not stiff
Sift 1/3 of the flour mixture over the meringue
Fold it in gently, repeating until all of the flour is incorporated
Pour into a large un-greased10 inch tube pan
Cut through the battervertically, in concentric circles, with a kitchen knife to remove the large air bubbles
The top will settle down into a fine swirl pattern if you cut the bubbles in this way
Set in oven and bake for 35 minutes or until a toothpick inserted into the middle of the cake top comes out clean
The top will be golden brown and cracked
Remove the cake from the oven and set it upside down on an elevated surface like a cake stand
Allow it to rest in this inverted position for 1 hour while it cools completely
To remove the cake from the pan
Use a sharp knife and run it along the outer edges, and around the center tube
Place the cake pan upside down on an elevated surface again
Grab the outer sides of the pan, and gently pull them down
Carefully guide the cake down the tube and set on the cake stand
Serve with fresh fruit and whipped cream, or enjoy plain