1 c. sifted flour
11 egg whites
1/4 tsp. salt
1 tsp. cream of tartar
1 1/4 c. sifted sugar
1 tsp. vanilla
1/2 tsp. almond extract (optional)

Resift flour 3 times and add salt to egg whites. Whip until foamy. Add cream of tartar. Whip until fairly stiff (until they will hold a peak that turns over) but not until dry.

Fold in sugar, a tablespoonful at a time. Add flavoring. Fold in flour, 2 tablespoons at a time. Fold as little as possible to blend these ingredients.

Bake cake in 9 inch ungreased tube pan at 325 degrees for 3/4 to 1 hour. Invert pan and permit cake to become cold before removing it from pan. Spread cake with icing or sprinkle with powdered sugar.