Step 1: Prep Your Ingredients and Equipment

• Separate 10-12 large eggs to get 1 ½ cups of egg whites, ensuring no yolk gets in. Let the whites sit at room temperature for 30 minutes for better whipping.
• Gather a 10-inch tube pan (ungreased), as greasing prevents the cake from rising properly.
• Measure out 1 ¼ cups cake flour, 1 ¾ cups white sugar, ¼ teaspoon salt, 1 teaspoon cream of tartar, ½ teaspoon vanilla extract, and ½ teaspoon almond extract.

Tip: Use a clean, grease-free bowl and whisk for the egg whites, as any fat can prevent them from whipping properly.

Step 2: Whip the Egg Whites

• In a large, clean bowl, beat 1 ½ cups egg whites with a hand mixer or stand mixer on medium speed until foamy.
• Add 1 teaspoon cream of tartar and continue beating until soft peaks form.
• Gradually add 1 ¾ cups white sugar, a tablespoon at a time, while beating on high speed until stiff, glossy peaks form.
• Mix in ½ teaspoon vanilla extract and ½ teaspoon almond extract.

Tip: Stiff peaks stand straight up when you lift the beaters. Don’t overbeat, or the whites can become dry and grainy.

Step 3: Sift and Fold in the Dry Ingredients

• In a separate bowl, sift together 1 ¼ cups cake flour, ¼ teaspoon salt, and the sugar (if not already added to the egg whites) five times to aerate and remove lumps.
• Gently fold the flour mixture into the whipped egg whites in small batches, using a spatula to lift and turn the mixture carefully. Avoid stirring, as it deflates the batter.

Tip: Folding is key—use a gentle, scooping motion to keep the batter airy and light.

Step 4: Bake the Cake

• Pour the batter into an ungreased 10-inch tube pan, smoothing the top gently.
• Place the pan in a cold oven, then turn the oven to 325°F (165°C).
• Bake for about 1 hour, or until the cake is golden brown and springs back when lightly touched.

Tip: Starting in a cold oven helps the cake rise gradually, preventing cracks.

Step 5: Cool and Remove

• Remove the cake from the oven and immediately invert the tube pan (place it upside down on a cooling rack or bottle neck) to cool completely, about 1-2 hours. This prevents the cake from collapsing.
• Once cooled to room temperature, run a knife around the edges and center tube to release the cake from the pan.

Tip: Cooling upside down keeps the cake tall and fluffy by letting gravity do the work.

Step 6: Serve

• Slice the cake with a serrated knife using a gentle sawing motion to avoid squishing it.
• Garnish with fresh strawberries or your favorite fruit for a pop of color and flavor.

Tip: Serve with whipped cream, fruit compote, or a dusting of powdered sugar for extra sweetness.