INGREDIENTS

INSTRUCTIONS

Preheat oven to 300 degrees. Sift flour again into dry mixing bowl.
Sift sugar into a separate bowl; set both aside. In a clean copper or
stainless-steel bowl, beat egg whites to soft peaks, adding salt when
whites are just foamy. (If using stainless-steel bowl, add cream of
tartar with salt.) Gently fold in sugar with a rubber spatula; fold
in flour in 2 batches. Do not overmix. Add vanilla, almond extract
and lemon juice. When all ingredients are incorporated, pour batter
into an ungreased 10-inch tube pan; smooth top. Bake about 1 hour,
until cake is a pale and creamy brown color, the top springs back
when gently pressed with finger, and a wooden skewer inserted in
center comes out clean. Let cool upside down, inverting pan over the
neck of a tall bottle. To serve, gently remove cake from pan,
releasing sides with a knife. Cut cake with a serrated knife or break
into pieces with two forks to avoid compressing cake. Serve with
chocolate sauce or crushed fruit. Yield: 10 to 12 servings.
Recipe Source: St. Louis Post-Dispatch - 01-04-1999 By Annette Gooch
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.

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