1 1/2 cups sifted cake flour
2 cups sugar
14 egg whites at room temperature
1 teaspoon cream of tartar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 teaspoon fresh lemon juice
1. Preheat oven to 300 F. Sift flour into a dry mixing bowl. Sift sugar into a separate bowl and set both aside.
2. Using a copper or stainless steel bowl, beat egg whites first until foamy. At this point add salt and cream of tartar if using stainless steel bowl and then beat egg whites to soft peaks. Gently fold in sugar with rubber spatula. Next, fold flour in to egg white and sugar mixture in 2 batches. Now, gently fold in vanilla, almond and lemon juice. When all has been incorporated, pour batter into a 10-inch non-stick tube pan and smooth out top.
3. Bake for approximately 1 hour until cake is pale creamy brown color and top springs back when gently touched with finger and/or a wooden skewer comes out clean. Cool cake upside down in pan.
4. When cool, remove cake from pan and frost with Italian Meringue
1 1/2 cups sugar
1/2 cup water
pinch cream of tartar
1. In a small heavy-bottomed pan dissolve sugar with water over low heat. Increase heat to medium and cook until sugar syrup reaches 239 F on a candy thermometer.
2. As sugar syrup approaches desired temperature, beat egg whites at room temperature in a copper or stainless steal bowl until foamy; add cream of tartar if using stainless bowl and beat until soft peaks form. Slowly pour hot syrup onto egg whites and beat on high speed until bowl feels cool to the touch.
3. Use immediately or refrigerate in a covered container for up to 24 hours.