1 1/8 c. sifted flour = 1 c. plus 2 tbsp.
1 1/2 c. egg whites (11 to 13 whites)
1/2 tsp. salt
1 1/2 tsp. cream of tartar
1 c. sifted sugar
1 tsp. vanilla extract
1 tsp. almond extract

Put into large bowl of Mixmaster the egg whites and salt. Beat on speed 10 until foamy, about 1/2 minute. Add cream of tartar. Continue beating on speed 10 or high until whites are stiff and stand at point, abut 2 1/2 to 3 minutes. Do not overbeat until dry. Sprinkle in rapidly the sifted sugar. While beating on speed 8, beat only until sugar is blended, about 1 minute. Scrape bowl gently toward beaters and up and over with a folding motion. Decrease speed to 2. Add vanilla extract and almond extract. Sprinkle in sifted flour mixture evenly and quickly. Beat only enough to blend, about 1 1/2 minutes, scraping bowl towards beaters in a folding motion to blend in quickly. Gently put into tube pan. Carefully cut through batter with a knife or spatula, going around in circular motion 6 times to release large air bubbles.

Bake in preheated oven (375°F) for 30 to 35 minutes until golden brown.