4 egg whites, at room temperature
1/4 tsp cream of tartar
1/4 tsp salt
1/3 cup granulated sugar
2 egg yolks
2 tsp almond extract
1/2 cup all-purpose flour
Preheat oven to 400°F (200°C)
8-inch (20 cm) square metal cake pan, lined with parchment paper
In a large bowl, using an electric mixer, beat egg whites, cream of tartar and salt until foamy. Beat in sugar, 1 tbsp (15 mL) at a time, until stiff peaks form. Beat in egg yolks and almond extract. Gently fold in flour.
Spread batter in 8-inch (20 cm) square metal cake pan, lined with parchment paper. Bake in preheated oven for 15 minutes or until cake springs back when lightly touched. Loosen edges with a sharp knife and turn out onto a cake rack lined with paper towels to cool.
Sponge Roll: Bake in a 13- by 9-inch (33 by 23 cm) jelly roll pan lined with parchment paper. Let cool, then fill with Cream Topping and Filling and roll up as you would a jelly roll. Makes 8 servings.