Step 1

Preheat oven to 350 degrees F.

Step 2

Sift about 3/4 of the confectioners with the salt and the pastry flour, setting the remaining confectioners aside.

Step 3

In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, almond extract, and cream of tartar.

Step 4

After 2 minutes, switch to a hand mixer. Add ½ cup of confectioners, beating continuously at medium speed.

Step 5

Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam (about 6 dustings). Using a spatula fold in gently. Continue until all of the flour mixture is incorporated into the mixture.

Step 6

Carefully spoon mixture into an ungreased tube pan. Bake for 30 minutes before checking for done-ness with a wooden skewer. Around 25 minutes of cooking- if browning is too dark cover with aluminum foil. Cake will be ready when a toothpick inserted halfway between the inner and outer wall comes out dry

Step 7

Remove from oven, and gently use a knife to loosen cake from outer sides of pan and inner hole; cool upside down on cooling rack for at least an hour before removing from pan.


Makes 12 servings.