1 1/2 c. egg whites (about 10 lg. eggs)
1 1/2 tsp. cream of tartar
1/4 tsp. salt
1 tsp. vanilla
1 tsp. almond extract
1 3/4 c. sifted sugar
1 c. sifted cake flour

Sift flour and 3/4 cup of the sugar together 6 times. Beat egg whites with wire whisk or beater on low speed until frothy. Add cream of tartar and salt. Continue beating until it forms soft peaks, then beat in the remaining 1 cup of sugar, 2 tablespoonsful at a time. Add flavoring. Fold in sifted flour and sugar, 2 tablespoonsful at a time, using a wire whisk or beater.

Rinse 10-inch tube pan with cold water, shake out. Pour batter in, twist pan to remove large air bubbles. Carefully push batter down with rubber scraper. Pull knife gently through batter, in widening circles, to break bubbles.

Bake in 375 degree oven until no imprint remains when finger lightly touches top of cake, about 35 minutes. Invert, let cool for several hours before removing from pan.

FLUFFY WHITE FROSTING:

Combine 1 unbeaten egg white, 3/4 cup sugar, dash of salt, 3 tablespoons water, and 1 teaspoon light corn syrup in top of double boiler. Beat with rotary egg beater or electric beater about 1 minute, or until well mixed. Cook over rapidly boiling water, beating constantly, about 4 minutes, or until frosting will stand up in stiff peaks. (Stir frosting up from bottom and sides occasionally with rubber scraper or spoon.)

Remove from heat. Add 1/2 teaspoon vanilla and 1/2 teaspoon of almond extract and beat until thick enough to spread, about 1 minute. Makes enough frosting to cover top and sides of 9x9x2 inch cake or tops and sides of two 8-inch layers.

NOTE: Double above frosting recipe for angel food cake, above.