12 egg whites
1-1/2 teaspoons cream of tartar
1-1/2 cups sugar, divided
1-1/2 teaspoons vanilla
1/2 teaspoon almond extract
1 cup sifted cake flour
1/4 teaspoon salt
Mixed berries, optional
Whipped cream, optional
Mint leaves, optional

Preheat oven to 375°F. In a large mixing bowl at high speed, beat whites with cream of tartar until foamy. Add 3/4 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. (Rub just a bit of meringue (egg mixture) between thumb and forefinger to feel if sugar has dissolved). Beat in flavorings.

In a medium bowl, sift together flour, remaining sugar and salt. Sift about 1/2 cup of the flour mixture over whites and gently fold just until flour disappears. Repeat, continue folding in remaining flour mixture until all of the mixture is incorporated. Pour into an ungreased 10 x 4 inch tube pan. Gently cut through batter with a metal knife or spatula to break up any bubbles.

Bake 30 to 40 minutes until top springs back when lightly touched with finger. Cool upside down in the pan on a funnel or bottle neck for at least an hour. With a narrow spatula or knife, loosen cake from pan and gently shake onto serving plate. Serve with berries, whipped cream and mint leaves, if desired. Or ice the cake with your favorite frosting.

Note: Be sure to use metal utensils and equipment throughout mixing process. Plastic absorbs fat and egg whites will not beat up if exposed to fat.

Nutritional Composition Per Serving of 1/12 Recipe Without Optional Ingredients:
145 calories; 4 g protein; 0 g fat; 32 g carbohydrates; 103 mg sodium; 0 mg cholesterol.

Recipe and photo source: American Egg Board