1 1/8 c. sifted cake flour (1 c. plus 2 tbsp.)
3/4 c. sugar
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

Assemble ingredients and utensils needed. Use 10 inch deep tube cake pan (do not grease). Remove eggs from refrigerator, separate. Let whites stand until room temperature. Sift flour once before measuring. Sift together 5 times 1 1/8 cups cake flour and 3/4 cup sugar. Put into large bowl of mixer 1 1/2 cups egg whites and 1/2 teaspoon salt. Beat on high speed until foamy about 1/2 minute. Add 1 1/2 teaspoon cream of tartar. Continue beating on high speed until whites are stiff and stand in points, about 2 1/2 to 3 minutes. Do not overbeat until dry. Sprinkle in rapidly: 1 cup sifted sugar, while beating on medium speed. Beat only until sugar is blended about 1 minute. Scrape bowl gently toward beaters and up and over with a folding motion. Turn to low speed. Add 1 teaspoon vanilla extract and 1 teaspoon almond extract. Sprinkle in sifted flour mixture evenly and quickly. Beat only enough to blend about 1 1/2 minutes. Scraping bowl gently toward beaters with 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 at 375 degrees for 30 to 35 minutes until golden brown. Remove from oven, invert pan until cool. Loosen with spatula and remove from pan. Makes 1 large angel food cake.