½ cup dried egg whites (may substitute 12 fresh egg whites)
1 ½ tsp vanilla
1 ½ cups water ½ tsp almond extract
1 ½ tsp cream of tartar 1 cup cake flour
¼ tsp salt 1 ¼ cups powdered sugar
¾ cups sugar
In a large mixing bowl beat dried egg whites, water, cream of tartar and salt at high speed until foamy. Add granulated sugar, 1 Tbsp at a time, beating constantly until sugar is dissolved and the whites are glossy and stand in soft peaks. Beat in vanilla and almond extract. Sift flour and powdered sugar together twice. Sift about ½ cup flour mixture at a time over egg whites and gently fold in just until flour disappears before adding the next ½ cup. Pour into ungreased 10-inch tube pan. Gently cut through batter with a metal spatula. Bake in 375 degree F oven 30-40 minutes. Invert cake in pan on bottle neck or funnel. Cool. Loosen cake from pan with knife and gently shake onto plate.
1 cup sugar 1 Tbsp dried egg whites or 1 fresh egg white
¼ tsp cream of tartar 1/3 cup water
1/8 tsp salt ¼ tsp vanilla
1 Tbsp corn syrup
Bring sugar, cream of tartar, salt, corn syrup, and water to boiling; let cook until sugar dissolves. Add 1 Tbsp water to dried egg whites, add to boiling mixture, beating constantly with an electric beater until frosting forms soft peaks.