INGREDIENTS:

• 1 1/2 c. egg whites
• 1 tsp. cream of tartar
• 1/4 tsp. salt
• 1 c. sugar
• 1 tsp. almond essence
• 2 tbsps. of corn flour + plain flour to make 1 c.

INSTRUCTIONS:

1. Pre-heat the oven to 380° F/ 180° C.
2. Put the egg whites, salt and cream of tartar together in a mixing bowl. Beat until soft peaks form when the mixer is lifted up. Add in the almond extract.
3. With the mixer running, add in the sugar a little at a time.
4. Sift the flour and corn flour over the egg whites then fold in until combined.
5. Pour into an ungreased 9-inch tube pan and bake for 35 minutes or until a cake tester comes out clean. Invert the pan and leave to cool.
6. Run a sharp knife along the sides and tube of the cake pan to loosen the cake. Serve on its own or with custard, fresh fruits, or leche flan.