Preheat oven to 350F
6 egg yolks
1/2 cup granulated sugar
1/4 cup water
1/4 tsp. cream of tartar
2/3 cup pre-sifted Monarch soft wheat flour
1/4 tsp. salt
1 1/2 tsp. almond flavoring
6 egg whites
3/4 tsp. cream of tartar
1/2 cup granulated sugar
Beat until very light, egg yolks.
In a saucepan, combine first amount of sugar, water, and first amount of cream of tartar.
Bring to a boil and cook gently until syrup spins a light thread (230F on a candy thermometer).
Gradually beat the syrup into the egg yolks until mixture is thick and cool.
Sift together flour and salt.
Fold gently into egg yolk mixture together with almond flavoring.
Beat together to form stiff but moist peaks, egg whites and second amount of cream of tartar.
Gradually add second amount of sugar.
Beat until stiff and shiny.
Thoroughly fold into egg yolk mixture.
Turn into an ungreased 10" tube pan.
Cut gently through batter with a knife to remove air bubbles.
Bake for 40 to 45 minutes or until cake springs back when lightly touched.
Invert and cool in pan.
When cool, loosen edges and remove cake.