- 1 1/2 cups egg whites
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups confectioners' sugar
- 1 cup cake flour
- GLAZE:
- 1/3 cup butter or margarine
- 2 cups confectioners' sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons apple juice or cider
- In a mixing bowl, beat egg whites, cream of tartar and salt on medium speed until soft peaks form. Add sugar, 2 tablespoons at a time, beating well after each addition; beat until smooth and glossy and stiff peaks form. Add extracts on low speed. Combine confectioners' sugar and flour; gently fold into egg mixture. Pour into an ungreased 10-in. tub pan. Bake on the lowest rack at 375 degrees F for 35-40 minutes or until top crust is golden brown and cracks feel dry. Immediately invert cake in pan to cool completely. Loosen sides of cake from pan and remove.
- For glaze, melt butter in a saucepan. Stir in the confectioners' sugar and cinnamon. Add apple juice slowly until glaze is thin enough to drizzle. Drizzle over cake.