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1
Early in the day or last thing at night, sift the sugar flour and salt together well.
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2
Add the boiling water and stir until well blended.
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3
Cover and leave until cold a 8 hours or overnight.
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4
Later that day or next day,.
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5
When you are ready to make your cake, preheat your oven to 250 degrees.
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6
In a large bowl,( wiped down with vinegar just to make sure there are no oils) add the room temperature egg whites and beat until foamy.
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7
Add the pinch of salt and the tartar, beat until stiff peaks but not dry.
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8
While whites are beating, to the cold batter, add the two teaspoons baking powder, the almond and vanilla extracts, and stir well.
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9
Once the whites are ready, fold in a little of it to lighten into the batter.
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10
Fold in all the whites now into batter, trying to fold in well, and not deflate.
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11
Place into a ungreased angel food tube pan.
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12
Place into preheated 250 degrees oven and bake for 15 minutes on the medium centre rack.
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13
After 15 minutes increase heat without opening door to 300 degrees and bake for another 20 minutes.
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14
After the 20 minutes increase heat to 350 degrees, without opening the door, and finish baking for 15 minutes.
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15
Test cake to see if its completely cooked with a long skewer.
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16
If done remove, if not reduce the heat to 325 and continue until tester shows done. I have never had to leave in any longer but all ovens are different. Also please use a timer for each of the oven temperatures when increasing.
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17
When done, remove to wire rack.
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18
Turn upside down until cool, and then run knife around edges and release cake.
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19
I do have to run the knife around all edges then remove the bottom part of the pan and then again under the bottom.
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20
I always use a two piece tube pan for this recipe.
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21
The almond and vanilla can be as original recipe one teaspoon each or more as I have increased . The combination of both is a must in the recipe.
