Recipe and photo courtesy of allrecipes.com
10 - 12 eggs
1 1/4 cups powdered sugar
1 cup all-purpose flour
1 1/2 t cream of tartar
1 1/2 t vanilla extract
1/2 t almond extract
1/4 t salt
1 cup sugar
Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.
Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched.
Immediately invert pan; cool completely before removing cake from pan.