1 1/2 cups egg whites (from about 1 large eggs)
1/4 tsp salt
1 1/2 tp cream of tartar
1 cup sifted cake flour
2 cups fine white (caster) sugar
2 tsp pure vanilla extract
1 tsp almond extract
Rum Butter Glaze (recipe later on in the page)

Preheat the oven to 300F/150C/Gas 2
Beat the egg whites along with the salt until they are nice and frothy, then add in the cream of tartar and continue to beat until they form stiff peaks but are still moist.

Sift the flour and sugar together four times, then carefully fold into the egg whites, about 1/4 cup at a time, until completely absorbed. Gently and carefully fold in your flavourings with easy slow movements then gently cut down through the batter with a knife several times. This eliminates any nasty air pockets.
Turn the batter out into an ungreased 10 inch tube panand bake for 30 minutes then turn off the heat and leave the cake in the oven for about 10 minutes longer. The cake is doneif itsprings back when you press it lightly with your fingers.
Invert the pan on a cooling rak but don't turn it out yet. Let it cool completely and then remove the pan very carefully...with the touch of an angel!

Rum Butter Glaze
1/3 cup butter
2 cups confectioners sugar
1 tbs rum or 1 tsp rum flavouring
2-3tbs boiling water

Melt the butter in a pan and let it brown slightly...just a hint of colour.
Blend in the sugar and rum with a wooden spoon until smooth. Stir in the water a teaspoon at a time stopping when you have a smooth pouring consistency.
Immediately smootht he glaze over the cake with a knife dipped in hot water. Don't worry if the glaze drips down the sides...just enjoy!!