Steps
- Preheat the oven to 325°F / 165°C with a rack in the lower third. Set out an ungreased 10in / 25cm tube pan. Separate 7 large room-temperature eggs.
- Beat the whites with ½ teaspoon of cream of tartar until foamy. Gradually beat in one-third of 1½ cups of sugar until stiff and glossy.
- Mix the remaining sugar with 2 cups of all-purpose flour, 2½ teaspoons of baking powder, and ¾ teaspoon of salt.
- Beat the yolks with ½ cup of vegetable oil, 2 teaspoons of vanilla extract, and ½ teaspoon of almond extract until pale. Beat in the dry mixture in thirds, alternating with ¾ cup of room-temperature milk, for 2-4 minutes.
- Gently fold in the whites until uniform; pour into the pan. Bake for 50 minutes without opening the oven, then increase to 350°F / 175°C and bake for 10 minutes, until springy.
- Invert the pan over a bottle neck for 30 minutes. Loosen around the sides and tube, unmold, and cool completely. Dust with icing sugar.