Instructions: 1. Preheat oven to 375F. Triple sift flour with 3/4 cup sugar and the salt.

2. In a large bowl, beat Just Whites at high speed until peaks form.

Gradually beat in the remaining 3/4 cup sugar. Sprinkle the almond extract and vanilla over the whites and beat just until they hold firm peaks. BE CAREFUL NOT TO OVERBEAT.

3. Sprinkle a 1/4 of the flour and sugar mix at a time, over the Just Whites mixture and fold gently,

4. Scrape batter into ungreased 10 inch tube pan with removable bottom.

Bake 45 minutes or until top of cake is golden and cake tester inserted near the center of cake comes out clean.

5. Invert pan over narrow necked bottle and cool about 11/2 hours. With a clean knife, separate cake from the edge of the pan. Turn upside down onto serving platter.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.