1 c. flour, sifted
3/4 c. white sugar
1 1/2 tsp. cream of tartar
3/4 c. white sugar
6 egg yolks
12 egg whites (1 1/2 c.)
1/4 tsp. salt
Vanilla
2 tsp. almond extract

Sift together flour and 3/4 cup sugar. Beat egg whites, cream of tartar and salt in large bowl until foamy. Gradually add 3/4 cup sugar, beating until stiff peaks form. Blend in vanilla, almond extract and flour mixture. Pour half of batter into another bowl. Beat egg yolks, until thick and lemon colored, with beater. Fold egg yolks into half of batter. Spoon yellow and white mixture alternately into 10-inch ungreased tube pan. Bake at 375 degrees, on lowest shelf of oven, 35 to 40 minutes, or until top springs back when lightly touched. Invert on funnel of bottle to cool.