1 c. cake flour
1 c. sugar
1 3/4 c. egg whites
3/4 tsp. salt
1 1/2 tsp. cream of tartar
3/4 c. sugar
1 tsp. vanilla flavoring
1/4 tsp. almond flavoring

Sift flour with 1 cup sugar four times. Beat egg whites with salt until frothy; add cream of tartar and beat until stiff, but not dry. Add remaining 3/4 cup sugar, 1 tablespoon at a time, folding in thoroughly. Add flavoring with last addition of sugar. Sift flour mixture over top a little at a time and fold in lightly with a down-up-over motion. Bake in 10" ungreased angel cake pan in moderate oven, 325 degrees, 75 minutes. Invert pan to cool.