1 1/2 cups of powdered sugar

1 cup cake flour

1/4 cup mini chocolate chip morsels, plus more for garnish (optional)

1 1/2 cups egg whites (approximately 12) – Tip: Egg whites whip-up best at room temperature – separate the eggs ahead of time & leave at room temperature for an hour.

1 1/2 tsp. cream of tartar

1 cup granulated sugar

1 1/2 tsp vanilla

1/2 tsp almond (optional – substitute any flavor or more vanilla)

1/4 tsp salt

2. In a stand mixer (or in a 3 qt. bowl with a hand mixer) on medium speed beat the egg yolks & cream of tartar until foamy. Then, with the mixer on high speed, beat in the sugar 2 Tbl. at a time adding the vanilla and almond extract with last 2 Tbl of sugar. Continue beating the egg mixture until it forms stiff peaks and is glossy (forming a meringue).

3. Gradually fold the flour mixture into the meringue 1/4 cup at a time, just until it disappears. Add the batter into an ungreased 10 x 4 tube pan. Gently cut through the batter with a metal spatula.

4. Bake until the cracks on top feel dry and the top springs back when lightly touched. 30 to 35 minutes (I baked mine 30 with the chocolate chips and it was NOT enough time). Invert the pan onto a heatproof funnel (a filled bottle works, too). Let it hang until cool. Remove from pan and serve with fresh whipped cream or as is.