1 c. sifted cake flour
1/2 c. sugar
1/4 tsp. salt
1 1/3 c. egg whites (about 12 egg whites)
1 1/2 tsp. cream of tartar
1 c. sugar, sifted
1 tsp. vanilla extract
1/2 tsp. almond extract

FOR THE GLAZE:

1 1/4 c. sifted confectioners' sugar
Grated zest of 1 orange
2 tbsp. orange juice
1 tsp. lemon juice

For the cake: Preheat the oven to 325 degrees. Sift the cake flour, 1/2 cup sugar and salt together several times. Beat the egg whites in a large bowl with a whisk, rotary beater, or electric beater until foamy and white. Add the cream of tartar and continue beating until soft peaks form. Sprinkle 1 cup sugar over the egg whites, 2 tablespoons at a time, beating in each time until just blended. When all the sugar has been beaten in, add the vanilla and almond extracts and beat them in.

With a rubber spatula, fold in the flour mixture, 1/4 cup at a time. Pour into a 9 inch ungreased tube pan and bake for about 45 minutes, or until the cake is lightly browned and springs back when touched lightly. Remove from the oven and invert on a wire rack. Allow it to stand for 1 hour before removing it from the pan, loosening the sides with a spatula if necessary. Frost with the following glaze, or serve the cake plain if desired.

For the glaze: Combine the confectioners' sugar, orange zest, orange juice and lemon juice; spoon over the top and outside of the cooled cake. Spread with a spatula or knife. Allow the cake to stand until it is set before cutting. To serve, cut with 2 forks or an angel food cake cutter, not with a knife. Leftover unfrosted angel cake is nice toasted.