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1
Preheat oven to 375u00b0.
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2
Allow egg whites to warm up to room temperature.
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3
Use 2 pieces of wax paper; sift flour and 1/2 cup of sugar together 4 times.
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4
Beat egg whites and salt with hand beater until foamy.
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5
Sprinkle in cream of tartar and continue beating until whites are stiff enough to stand in soft peaks, but still moist and glossy.
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6
Then add 1 cup of sugar in 4 additions (1/4 cup at a time) over whites and beating 25 strokes.
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7
Add flavorings and beat 10 strokes.
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8
Then sift in flour mixture 1/4 at a time.
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9
Fold in the flour lightly with a wooden spoon, using 15 complete foldover strokes for each addition.
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10
Use 10 extra strokes for last addition.
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11
Pour batter into an ungreased 10-inch tube pan.
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12
Bake in moderately hot oven (375u00b0) for 30 to 35 minutes.
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13
When done, remove from oven, invert on wire rack and let stand 1 hour or until cold. When cold, tilt cake pan on its side; carefully loosen cake from sides of pan and around center tube using a knife.
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14
Then invert cake on a cake rack and lift off pan.
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15
If cake doesn't turn out easily, loosen it again, then turn cake right side up.
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16
Dust with powdered sugar and serve with Fresh Peach Ice Cream.
