1 cup cake flour

1 1/2 cups fine granulated sugar

1 1/3 cups egg whites at room temperature

1 1/4 tsp cream of tartar

1/4 tsp salt

1 tsp vanilla

1/4 teaspoon almond extract

Sift flour, measure and resift 6 times with half the sugar. Turn egg whites into 4 quart mixing bowl. Sprinkle with cream of tartar. Beat with wire whip until stiff but not dry, then gradually beat in the remaining sugar and the extracts. Add sifted flour-sugar mixture in several portions, folding in gently, but thoroughly with the wire whip. When completely blended, flow batter carefully into am ungreased  10 inch tube pan. Bake in a moderately slow oven (300F) for 60-70 minutes until cake is delicately browned and springs back when lightly pressed with finger tip. Remove from oven and invert pan over funnel or tall bottle if pan does not stand  on tube or side supports. Leave inverted until cake is thoroughly cooled. Then loosen sides with a thin bladed spatula and remove from pan.