Instructions: Sift, then measure the cake flour. Add and re-sift 1/2 cup of the sugar to the flour 6 times.

In a separate large bowl combine the egg whites, water, cream of tartar, vanilla, almond extract and salt. Beat until stiff but not dry. Stop while the mixture is still glossy.

Fold in, about 2 tablespoons at a time, the remaining 1 cup of the sugar.

Then fold in the dry ingredients lightly, a little at a time, with a rubber spatula.

Bake batter in an ungreased tube pan for about 45 minutes. To cool, place cake upside down on top of an inverted funnel with the spout inserted in the center of the tube.

Pour frosting over angel cake, allowing it to drip down the sides of the cake. Sprinkle a generous portion of toasted sliced almonds on top immediately so they adhere to frosting. Allow cake to sit for an hour or two to allow the frosting to set up. Cut gingerly with serrated knife.

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