-
1
Preheat oven to 300 degrees.
-
2
Sift flour 3 times.
-
3
Sift again with 3/4 cup plus 1 tablespoon sugar.
-
4
In an electric mixing machine, making sure bowl is clean and free of oil, beat egg whites until frothy.
-
5
Add salt, cream of tartar.
-
6
Beat until it barely holds soft peaks.
-
7
Beat in remaining 3/4 cup sugar, a little at a time, until it holds stiff peaks.
-
8
Fold in extracts.
-
9
Sift 1/4 flour mixture over whites and gently but thoroughly fold it in.
-
10
Sift and fold in remaining flour, in the same manner, 1/4 at a time.
-
11
Spoon or pour batter into a very clean, ungreased tube pan.
-
12
Rap it on the counter to eliminate gaps.
-
13
Bake for 1 hour 15 minutes or until cake springs back when touched.
-
14
Invert pan over bottle to cool.
-
15
Cool completely before inserting sharp knife around edges of pan to loosen.
-
16
Rap bottom of pan firmly on counter.
-
17
Invert onto plate.
-
18
Serve with peach compote and peach glaze.
-
19
In a small saucepan add all ingredients.
-
20
Bring to a boil, lower heat to medium, cook until thickened, 5 to 10 minutes.
-
21
Remove from heat.
-
22
Remove cinnamon stick and serve.
-
23
In a small saucepan add all ingredients except water.
-
24
Bring to a medium heat until sugar is combined with liqueur.
-
25
Stir in water and reduce until desired consistency.
