It will take about 12 large eggs.;
,, 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.
 Continue beating. As soft peaks begin to form, add the remaining sugar and extracts. Beat until peaks form.
 Be sure to scrape the bottom of the bowl for 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.
 Bake for 45 minutes or until the cake is done. 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 or a funnel inserted into the tube.

Separate the eggs before heating the oven, adding the whites to a liquid measuring cup until you have 1 1/2 cups.
Preheat the oven to 350ºF/180ºC.

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Sift the flour before measuring.
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.
Use a spatula, gently fold the flour and sugar mixture into the egg white foam with “over and up” motions.
Scrape the batter into a ten-inch tube pan and bake immediately.
Finished.
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