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How to Make

Step 1: Note regarding separating egg whites: Separate eggs one at a time into a small ramekin, transferring on to bowl. If any yolk gets into the egg white, discard and start with a clean ramekin. That way a broken yolk won't ruin all your egg whites.
Step 2: Preheat oven to 375 degrees. Do NOT grease the tube pan. A tube pan has a removable bottom.
Step 3: Combine extracts in a small bowl, set aside. Whisk cake flour and sugar (3/4 c plus 2 T) in a separate bowl, set aside.
Step 4: In mixer, beat egg whites, cream of tartar and salt until peaks form. Add remaining sugar slowly, then beat on high until stiff peaks form.
Step 5: Turn mixer to lowest setting, add extracts, then flour very slowly. Once flour is all in, finish folding in by hand.
Step 6: Spoon into pan, move a knife through batter to remove air pockets. Bake 30-35 minutes or until top springs back when touched lightly with finger.
Step 7: Invert pan onto a tin funnel or glass bottle to cool completely.
Step 8: Run a table knife around the top rim of cake to get crust away from pan. Firmly spank the sides of the pan and invert onto a plate.
Step 9: Use a knife to loosen bottom portion of pan, but no need to loosen center portion. Place a kitchen towel on counter and pick up the plate with the cake and pan bottom still attached. Gently pound the plate/cake against the towel until cake comes away from pan.
Step 10: Store in cake server.