12 eggs (more or less)
½ cup potato starch
½ cup plus 2 tbs cornstarch
¾ cup sugar
½ tsp cream of tartar
½ tsp almond extract
¼ tsp salt
1 cup sugar
Separate eggs. Measure out 1 2/3 cups of egg white and place in a large bowl to warm to room temp. (about 30 minutes)
While waiting for the egg whites to warm, mix the potato starch, cornstarch and ¾ cup sugar together until well blended. Set aside.
Add cream of tartar, extract and salt to egg whites and beat on high 2 to 3 minutes.
Gradually beat in the remaining sugar until soft peaks form.
Using a rubber spatula, fold in the starch mixture, ¼ cup at a time.
Gently spoon into an ungreased 10 inch tube pan.
Run spatula through the batter to remove bubbles.
Bake at 375°F for 35 to 40 minutes or until cake springs back when lightly touched.
Immediately invert pan onto a narrow jar but cool completely before removing the cake from the pan.