Ingredients

6 egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 cups sugar
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 cup whipping (heavy) cream
Cranberries Jubilee (see below)

CRANBERRIES JUBILEE
3/4 teaspoon grated orange peel
1/2 cup orange juice
1/2 cup water
2 cups sugar
2 cups cranberries
2 tablespoons water
2 teaspoons cornstarch
1/4 cup brandy, if desired *

Cooking Instructions

Heat oven to 275ºF.

Butter bottom only of springform pan, 9 x 3 inches, or angel food cake pan (tube pan), 10 x 4 inches.

Beat egg whites, cream of tartar and salt in large bowl with electric mixer on medium speed until foamy. Beat in sugar, 2 tablespoons at a time, on high speed; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla and almond extract. Spread evenly in pan.

Bake 1 1/2 hours. Turn off oven; leave pan in oven with door closed 1 hour. Finish cooling at room temperature on wire rack.

Run knife around side of torte to loosen; turn upside down onto serving plate. Beat whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Frost torte with whipped cream. Refrigerate at least 4 hours, but no longer than 48 hours. Cut into wedges. Serve with Cranberries Jubilee.

CRANBERRIES JUBILEE
Mix orange peel, orange juice, 1/2 cup water and the sugar in 2-quart saucepan. Heat to boiling; boil 5 minutes. Stir in cranberries. Heat to boiling; boil rapidly 5 minutes, stirring occasionally. Mix 2 tablespoons water and the cornstarch; stir into cranberry mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; keep warm. Heat brandy in small, long-handled pan or metal ladle just until warm. Carefully ignite with long, wooden safety match; pour flaming brandy over cranberry mixture. Serve hot after flame dies.
 
 
 While they were eating, Jesus took some bread, and after a blessing, He broke it and gave it to the disciples, and said, Take, eat; this is My body." (Matthew 26:26)