1 c Cake flour
1 1/2 c Sugar
1/4 ts Salt
3/4 c Just Whites whisked in
2 c Warm water
1 ts Pure vanilla extract
2 tb Almond extract
1. Preheat oven to 375F. Triple sift flour with 3/4 cup sugar and the
salt.
2. In a large bowl, beat Just Whites at high speed until peaks form.
Gradually beat in the remaining 3/4 cup sugar. Sprinkle the almond
extract and vanilla over the whites and beat just until they hold
firm peaks. BE CAREFUL NOT TO OVERBEAT.
3. Sprinkle a 1/4 of the flour and sugar mix at a time, over the Just
Whites mixture and fold gently,
4. Scrape batter into ungreased 10 inch tube pan with removable
bottom. Bake 45 minutes or until top of cake is golden and cake
tester inserted near the center of cake comes out clean.
5. Invert pan over narrow necked bottle and cool about 11/2 hours.
With a clean knife, separate cake from the edge of the pan. Turn
upside down onto serving platter.
EACH SLICE: 155 calories, 0g fat
Yields
8 servings