Egg White Angel Cake

Preheat the oven to 350 degrees F.

In a large mixing bowl, combine the confectioners' sugar, salt, and cake flour. Then sift twice more. Set aside.

In a very large bowl, combine the whites, the almond extract, and cream of tartar. Beat with the electric beater or in a mixer at the highest speed, until the whites stand in peaks when you lift up the beater. Add the superfine sugar, beating only long enough after each addition to incorporate the sugar.

When all the sugar is in, carefully fold in the flour mixture with a spatula, a spoonful at a time, making sure all the flour is well combined, but folding only until the batter is well blended. Overmixing is fatal to angel cake.

Pour into an ungreased 10-inch tube pan. Bake in the center of the oven for 35 minutes, or until the cake springs back when touched lightly. Invert the pan on a funnel or over a cake rack. Allow to hang until cold. To remove the cake from the pan, run a sharp, thin-bladed knife around the side of the pan with one long steady stroke, and invert the cake on a serving plate.