1 3/4 cups of egg whites (12 to 14 eggs, depending on egg size)
1 1/4 cups of all-purpose flour, sifted (sift before measuring)
1 3/4 cups of sugar
1 1/2 teaspoons of cream tartar (available in envelopes at the supermarket)
1 teaspoon of vanilla extract
1/4 teaspoon of almond extract
1 3/4 cups of egg whites (12 to 14 eggs, depending on egg size)
1 1/4 cups of all-purpose flour, sifted (sift before measuring)
1 3/4 cups of sugar
1 1/2 teaspoons of cream tartar (available in envelopes at the supermarket)
1 teaspoon of vanilla extract
1/4 teaspoon of almond extract
Separate the egg whites from the eggs still cold from the refrigerator
Measure and place into a large mixing bowl
Reserve for 1 hour to reach room temperature
Sift the flour again with 3/4 cup of sugar
Preheat the oven to 180°
Beat the egg whites in medium speed until stiff peaks form
Do not overbeat
The mixing bowl, beaters, and spatula should be free of fat, as this delays the point at which the egg whites need to reach
Beat the egg whites again in high speed and gradually add 1 cup of sugar (1/4 cup at a time)
Continue beating until a firm meringue forms
Add the almond extract and vanilla extract, mixing carefully with the spatula
Sprinkle 1/4 of the flour mixture over the egg whites
Mix with a spoon or spatula, using low to high rotary movements, carefully turning the bowl slightly each time
Mix only until the flour disappears in the batter
Add the remaining flour mixture to the egg whites and mix
Place the batter into a ring mold of 25 cm diameter, without greasing
Pass the knife twice through the batter to eliminate any air bubbles
Spread evenly and smooth on top
Place the cake in the lowest level of the oven
Bake for about 35 minutes, until pressing 1 does not mark
Invert over a glass jar and let cool completely
Using a knife, remove the cake from the mold, then turn it over
Cut into 12 portions
