Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift sugar, almond flour together; set aside.
2
Add cream of tartar, salt and vanilla to egg whites; beat on medium speed until stiff peaks form. Gradually fold in flour mixture, about 1/4 cup at a time
3
Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 45-50 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
4
Run a knife around side and center tube of pan. Remove cake to a serving plate. Top with fresh fruit if desired. Yield: 16 servings.
