Ingredients:
1 2/3 cups egg whites, at room temperature
1/2 cup potato starch
1/2 cup cornstarch
1 teaspoon guar gum or 1 teaspoon xanthan gum
3/4 cup white sugar
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup sifted white sugar
Directions:
Bring egg whites to room temperature.
Sift together the potato starch, cornstarch guar or xanthan gum, and 3/4 cup white sugar; set aside.
In large mixer bowl:.
combine egg whites, salt, cream of tartar, vanilla and almond extracts.
Beat on high speed until stiff and stand in soft peaks.
This takes about 2- 3 minutes depending on your mixer.
Sprinkle in rapidly on medium speed, the remaining sifted 1 cup of sugar for about 1 minute or until the egg whites are stiff – stand in straight peaks and are glossy.
Turn mixer to lowest speed and sprinkle in the sifted flour mixture for 1 1/2 minutes.
Carefully pour (using a rubber spatula) cake batter into the ungreased 10 inch tube pan.
Bake at 350 F for 60 minutes.
Do not under bake as it will sink on you after baking.
It is better to over bake this cake than under bake.
The top can be well browned.
Remove from oven and turn upside down on counter to cool.
I place it on a sturdy bottle with a small enough neck that it fits through the center hole of the pan.
This cake rises quite high.
Let cool completely before using or freezing.
Servings: Serve
Time preparation: 10 min.
Time total: 70 min.