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.