Sift flour with 3/4 cup sugar; sift 3 times and set aside.

Beat egg whites on medium speed with salt and cream of tartar. Gradually beat in remaining sugar, 3 tablespoons at a time, beating well after each addition. Beat at high speed until it eggs form soft peaks.

Turn speed to low and add almond and vanilla.

Sift in flour mixture 1/4 at a time, mixing at low speed for 3 seconds after each addition or until mixture is completely blended.

Using a rubber scraper, gently push batter into an ungreased 10" tube pan. Cut through batter twice with a knife to level center and remove any air pockets.

Bake on the lower rack in oven for 35 to 40 minutes at 375°F, or until a toothpick inserted in center comes out clean.

Let cool completely, about 2 hours. Invert tube pan over a bottle to cool.