Instructions
1-1/2 cup egg whites at room temperature (10-12 eggs) 1-1/2 teaspoons cream of tartar 1 teaspoon vanilla extract 1/2 teaspoon almond extract Preheat the oven to 350 degrees.
Sift the cake flour with the cocoa, half the sugar and the salt together three times.
Stir in the toasted almonds and mix to blend them completely.
In the bowl of an electric mixer set at medium, beat the egg whites until they are foamy.
Add the cream of tartar and continue to beat until the whites stand in soft peaks.
While still beating, gradually add the remaining sugar to the whites and continue to beat until they stand in stiff, glossy peaks.
Stir in the vanilla and almond extracts.
Fold one-third of the flour mixture into the beaten whites, then fold in another one-third, then the remaining flour, making sure each addition is blended in thoroughly.
Pour the batter into an ungreased angel cake pan.
Bake for or until the cake is puffy and golden brown on top and a cake tester inserted into the center comes out clean.
Remove the cake from the oven and place the pan upside down on a cake rack to cool, either on the pan legs or over a large, heavy soda bottle.
When the cake is cool, loosen the edges with a small spatula and unmold the cake.