1

Preheat the oven to 175°C.

2

Separate the eggs before heating the oven, adding the whites to a liquid measuring cup until you have 1½ cups. It will take about 12 large eggs.

3

Sift the flour before measuring. If you do not have a sifter, use a whisk to fluff the flour before measuring. Add about half the sugar to the flour and sift again.

4

Beat the egg whites in a large bowl, adding the salt and the cream of tartar to the whites as soon as they become foamy. Continue beating. As soft peaks begin to form, add the remaining sugar and extracts. Beat until peaks form.

5

Using a spatula, gently fold the flour and sugar mixture into the egg white foam with "over and up" motions. Be sure to scrape the bottom of the bowl or the flour mixture will sink. Mix only until the flour is moistened. Working the batter longer tends to drive the air bubbles from the foam and reduces the cake's volume.

6

Scrape the batter into a 25cm tube pan in three or four layers. Sprinkle the cinnamon through a fine sieve onto the batter between layers. Bake immediately. Bake for 45 minutes or until the cake is done.

7

When the cake is removed from the oven, immediately invert the tube pan on the counter. Many tube pans have legs for this purpose. If the tube pan does not have legs, invert the pan over a narrow-necked bottle inserted into the tube.

Serving size: 1/12 of a recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.