1½cups (360ml, about 10-12)cold egg whites(straight from the fridge)
1½teaspooncream of tartar
¼teaspoonfine salt
1tablespoonvanilla bean paste or pure vanilla extract
½teaspoonalmond extract
Instructions
Preheat the oven to 350°. Have your tube pan ready (UNgreased).
Sift the flour blend and the cornstarch together and set aside.
Pour sugar into the bowl of a stand mixer. Add egg whites and whisk on low until the egg whites are broken up and combined with the sugar, one minute. Increase speed to medium (4 on the Kitchenaid stand mixer) and whip for 3 minutes.
Add cream of tartar, pure vanilla extract (or vanilla bean paste) and almond extract. Increase speed to high (8 on a Kitchenaid) and whip egg whites until soft peaks form, 2-4 minutes. When ready, the egg whites will pile up on top, but the peaks will droop over and not stand straight up.
Dump the flour mixture on top of the egg whites and gently fold in using a silicone spatula until no streaks of flour remain.
Pour batter into ungreased tube pan. Run butter knife through batter to release any large air bubbles.
Bake at 350° F for 45-50 minutes, or until a long skewer inserted into center comes out clean OR the cake registers 206° F on an instant read thermometer.
Remove the cake from the oven and immediately tip the pan over onto its "feet" or rest it upside down on the neck of a bottle. Keep the cake upside down until completely cool.
Remove the cake from the pan by running a butter knife around the outside and along the inside tube and lifting up on the inside tube to release the cake from the sides. Run the knife along the bottom to release the cake from the bottom. To serve, use a serrated knife to gently saw through each piece (so the cake won't compress).
Cake will keep at room temperature for 4-5 days, well covered.