1 & 1⁄2 cups flour
1⁄4 tsp salt
1 tsp baking powder
1⁄3 cup cold water
1⁄2 tsp almond extract
2 tsp vanilla
6 eggs, separated
1 & 1⁄2 cups sugar
1 tsp cream of tartar
Sift together flour, salt, and baking powder. Set aside. Measure liquids: water, almond, and vanilla extract, and set aside.
In a mixer bowl, beat 6 egg yolks, gradually adding the sugar until thick and lemon coloured. Add liquids alternately with flour mixture. Set aside.
In a clean mixer bowl, beat 6 egg whites with cream of tartar until stiff. Gently fold egg whites into egg yolk mixture. Pour batter into a 10-inch ungreased tube pan. Bake at 325° for 1 hour.
To cool, invert pan for an hour. Loosen sides of the cake with knife before removing. Serve with strawberries and ice cream or your favourite icing.
From Alice Ede – Invermere, B.C.