1 cup sifted cake flour

1 1/4 cups sugar

1 1/2 cups (about 12) egg whites, room temp.

1/2 teaspoon salt

2 teaspoons cream of tartar

1 teaspoon vanilla

1/2 teaspoon almond extract

Sift together flour and 1/2 cup of sugar; sift again and set aside. In a large bowl, with electric mixer, beat egg whites until foamy. Add salt and cream of tartar; continue to beat until mixture hold soft peaks. Add remaining 3/4 cup of sugar, 2 tablespoons at a time, beating well after each addition. Contine to beat until mixture holds soft peaks. With a rubber spatula, fold in vanilla and almond extract. Sprinkle in flour mixture, about 1/4 cup at a time, gently folding in each addition just until blended. Pour into an ungreased 10-inch tube pan and slide rubber spatula into batter and run it around pan to eliminate air bubbles. Bake at 375 degrees for 30 to 35 minutes, until top of cake is golden and springs back when lightly pressed. Invert cake and let cool completely before removing from pan.