1 1/2 c. egg whites
1 1/2 tsp. cream of tartar
1/2 tsp. salt
1 1/2 c. sugar
1 c. sifted cake flour
1/2 tsp. each vanilla, almond extract

Beat egg whites in bowl until foamy. Add cream of tartar and salt. Beat until medium-stiff peaks form. Fold in 1 cup sugar gently, using 25 strokes. Sift 1/2 cup sugar and flour together 3 times. Fold into egg whites 1/4 at a time, using 15 strokes after each addition. Fold in flavoring, using 10 strokes.

Spoon into ungreased 10 inch tube pan. Cut through batter with knife. Bake at 350 degrees for 45 minutes or until cake tests done. Invert on funnel to cool. Loosen edge with knife. Remove from pan. Yield: 16 servings.