0.5 cup nuts toasted finely chopped such as almonds, walnuts, or hazelnuts
0.3 teaspoon salt
1.5 cups sugar divided
1.5 teaspoons vanilla extract
Equipment
bowl
frying pan
oven
knife
whisk
blender
spatula
measuring cup
Directions
Preheat oven to 32
To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and 3/4 cup sugar, stirring with a whisk.
Place egg whites in a large bowl; beat with a mixer at high speed until foamy.
Add cream of tartar and salt; beat until soft peaks form.
Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in vanilla, juice, and almond extract.
Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat with remaining flour mixture and toasted nuts, 1/4 cup at a time.
Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through the batter with a knife.
Bake at 325 for 55 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert the cake onto a plate.
