Almond Chiffon Pie

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Almond Chiffon Pie

2 cups of sifted all-purpose flour
1 1/2 cups of sugar
1 tablespoon of baking powder
1 teaspoon of salt
7 eggs, separated
1/2 cup of vegetable oil
1 teaspoon of lemon extract
1 teaspoon of almond extract
3/4 cup of ice water
1/2 cup of cream of tartar
Double Boiler Frosting
sliced almonds

Double Boiler Frosting ingredients:
2 egg whites
1 1/2 cups of sugar
1/4 teaspoon of cream of tartar
1/3 cup of water
1 teaspoon of vanilla

To make Frosting:
Combine egg whites, sugar, cream of tartar, and water in top of double boiler. Beat on high for 1 minute with electric mixer. Place over boiling water and beat on high speed for seven minutes. Remove pan from boiling water; add vanilla. Beat 2 minutes longer on high speed. Spread on cake.

To make cake:
In a bowl, sift flour, sugar, baking powder, and salt together four times; set aside. In another bowl, combine egg yolks, vegetable oil, extracts, and ice water. Add flour mixture; mix well and set aside. Beat egg whites and cream of tartar until stiff peaks form. Gradually fold egg whites into flour mixture. Pour into ungreased 10-inch tube pan. Bake in a preheated 325ºF. oven for 55 minutes; increase temperature to 350ºF. and bake 10 minutes longer. Invert to cool for 1 1/2 to 2 hours. Ice with Double Boiler Frosting and sprinkle sliced almonds on top. Makes one 10-inch tube cake.

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