1 1/2 c Egg whites — about 12 eggs
1 1/2 ts Cream of tartar
1/4 ts Salt
1 c Sugar
1 ts Vanilla
1/2 ts Almond extract
1 1/2 c Confectioner’s sugar
1 c Cake flour
***glaze***
1/3 c Butter or margarine
2 c Confectioner’s sugar
1/2 ts Cinnamon
3 tb Apple juice — -or-
Apple cider
In a mixing bowl, beat egg whites, cream of tartar and salt on medium
speed until soft peaks form. Add sugar, 2 T. at a time, beating well
after each addition; beat until smooth and glossy and stiff peaks
form. Add extracts on low speed. Combine confectioners sugar and
flour; gently fold into egg mixture. Pour into an ungreased 10 inch
tube pan. Bake on the lowest rack at 375 for 35 to 40 minutes or
until top crust is golden brown and cracks feel dry. Immediately
invert cake in pan to cool completely. Loosen sides of cake from pan
and remove. For glaze, melt butter in a saucepan. Stir in the
confectioners sugar and cinnamon. Add apple juice slowly until glaze
is thin enough to drizzle. Drizzle over cake.
Yields
16 Servings
