Makes 16 servings

INGREDIENTS:

3/4 cup all- purpose flour

1 cup sugar

12 egg whites

1 teaspoon cream of tartar

1/16 teaspoon salt

1-1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

PROCEDURE:

1. Preheat oven to 350 degrees F.
2. Have 10-inch tube pan not greased ready.
3. Sift flour with 3/4 cup of sugar. Sift again.
4. Place egg whites in a large, deep bowl. Beat on medium speed of an electric mixer until foamy.
5. Add cream of tartar and salt. Beat on high speed until stiff.
6. Beat in extracts.
7. Add remaining sugar, a tablespoon at a time, beating after each addition.
8. Sift 1/4 of the flour mixture over egg whites. Fold lightly. Repeat, folding in remaining flour, 1/4 at a time.
9. Turn into tube pan.
10. Bake 45 minutes, until cake springs back when lightly touched.
11. Invert cake in pan to cool. Cool completely, then run a knife around the edges of the cake and remove  from pan.