6 eggs, separated
1/2 c. cold water
1 1/3 c. sugar
1/2 tsp. vanilla
1/2 tsp. almond flavoring
1 1/2 c. sifted flour
1/4 tsp. salt
3/4 tsp. cream of tartar

Beat egg yolks until very thick and lemon colored. Add water. Beat until thick. Add sugar gradually, beating constantly about 6 minutes with electric mixer at high speed. Fold in flavorings. Sift flour and salt together at least 2 times. Carefully fold into egg yolk mixture. Beat egg whites until foamy. Add cream of tartar. Beat until stiff enough to form peaks. Fold into batter. Pour into ungreased 10 inch angel food pan. Bake at 350 degrees about 1 hour. Invert and let cool in the pan. May then be taken out and frosted.