1 1/4 cups sifted Swans Down Cake Flour
1/2 cup sugar
1 1/2 cups (about 12) egg whites (at room temperature)
1/4 teaspoon salt
1 1/4 teaspoons cream of tartar
1 teaspoon vanilla
1/4 teaspoon almond extract
1 1/3 cups sugar
Butter Cream Frosting or Sweet Chocolate Glaze
Sift flour with 1/2 cup sugar four times. Combine egg whites, salt, cream of tartar and flavorings in large bowl. Beat with a flat wire whip, rotary beater or high speed of electric mixer until moist, glossy; soft peaks will form. Add 1 1/3 cups sugar, sprinkling in 1/3 cup at a time and beating until blended after each addition, about 25 strokes by hand. Sift in flour mixture in four additions, folding in with 15 complete fold-over strokes after each addition and turning bowl often. After last addition, use 10 to 20 extra strokes. Pour into an ungreased 10-inch tube pan. Bake at 375 degrees for 35 to 40 minutes, or until the top springs back when pressed lightly. Invert on rack and cool thoroughly. Then remove from pan and frost.
Prize winning recipe.