1 1/4 c. sifted Swans Down cake flour
1/2 c. sugar
1 1/2 c. (about 12) egg whites, at room temperature
1 1/4 tsp. cream of tartar
1/4 tsp. salt
1 tsp. vanilla
1/4 tsp. almond extract (or more)
1 1/3 c. sugar, sifted

Measure sifted flour, add the 1/2 cup sugar and sift 4 times. Combine egg whites, cream of tartar, salt and flavorings in large bowl. Beat at high speed of mixer or rotary beater until soft peaks form. Sprinkle in the rest of the sugar (1 1/3 cups), in 4 additions, beating until blended after each addition. Sift in flour mixture in 4 additions, folding in with large spoon; turn bowl often. Pour into ungreased 10 inch tube pan. Bake at 375 degrees for 35 to 40 minutes. Cool cake upside down in pan on cake rack. When completely cool, loosen from sides and remove. Ice, if desired.

SEVEN MINUTE ICING:

2 egg whites
1 1/2 c. sugar
5 tbsp. water
1 1/2 tsp. white syrup

Cook for 7 minutes in a double boiler. Beat continuously. Remove from double boiler; add vanilla. Beat and spread.