Ingredients
- 1 cup cake flour
- 1 1/2 cups powdered sugar
- 1 1/2 cups egg whites (about 12)
- 1 1/2 teaspoon cream of tartar
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract
Preparation
Step 1
Heat oven to 375 degrees. Mix flour and powdered sugar. Beat egg whites and cream of tartar in large mixer bowl on medium speed until foamy. Beat in granulated sugar on high speed, 2 tablespoons at a time; continue beating until stiff and flossy. Add salt, vanilla and almond extract with last addition of sugar. Do not under beat.
Sprinkle flour-sugar mixture, 1/4 cup at a time, over meringue, folding in just until flour-sugar mixture disappears. Push batter into ungreased tube pan, 10x4 inches. Cut gently through batter with metal spatula.
Bake until cracks feel dry and top springs back when touched lightly, 30 to 35 minutes. Invert pan on funnel; let hand until cake is cold Remove from pan Spread top of cake with Butter-Rum glaze, if desired.
*Butter-Rum Glaze*:
1/3 cup butter
2 cups powdered sugar
2 tablespoons light rum or 1 1/2 teaspoons rum flavoring (extract)
2 to 4 tablespoons hot water
Heat butter in saucepan until melted. Stir in powdered sugar and vanilla. Stir in water 1 teaspoon at a time, until glaze is of desired consistency.