1 cup of cake flour
3/4 cup of sugar + 2 tbs (this is the first time you use sugar in this recipe, later you have to add more)
12 egg whites (make sure they are room temperature! This is important)
1 1/2 tsp of cream of tartar
1/4 tsp of salt
3/4 cup of sugar (2nd addition)
1 1/2 tsp of vanilla extract
1/2 tsp of almond extract
First, preheat your oven to 375 and get out a cake pan ( I would recommend a bundt cake pan) DO NOT GREASE THE PAN! This is important. :)
Then separate your egg whites. Make sure no yolks get into the mixture. Make sure they are room temperature.
Then, in a bowl mix together the flour and the 3/4 cup of sugar+ 2 tbs.
(See that peak)
Then, slowly add the 2nd 3/4 cup of sugar and beat until the peaks become stiff.
You will notice it becomes a lot thicker with the sugar added. Then, add the flour slowly and have the mixer on low so you don't spray yourself with flour :) Then, add in the extract mixture and beat until combined.
Then, pour the mixture into your pan. Using a knife, stir the mixture while it is in the pan, this will break up air sockets.
Then, bake for about 35 minutes or until a toothpick comes out clean.
Then, remove the cake from the pan. You may need to use a knife to separate the cake from the pan. Let the cake cool for a bit before putting the whipped cream on.
The whipped cream is super easy to make. Buy a half pint of whipping cream and pour it into your mixing bowl. Beat it until it firms up and looks like whipped cream. I also beat in a tbs of sugar.
Then, put the shipped cream on the cake and spread.
I topped mine with strawberries!