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

Sift flour and 1/4 cup sugar, set aside. Beat egg whites and salt until foamy; add cream of tartar beating until egg whites form peaks. Add remaining sugar 2 tablespoons at a time; fold in flavorings. Sift 1/4 cup flour over mixture and fold in until all is used. Turn into ungreased angel food pan; cut gently through batter with knife to remove air bubbles; bake in 325 degree oven for 45 to 50 minutes. Remove from oven and invert pan onto metal funnel until cooled.

THIN FROSTING:

1 c. powdered sugar
2 tbsp. evaporated milk or cream
1 tsp. vanilla

OR Serve with the Following:

4 egg-yolks
2/3 c. sugar
Juice of 1 orange
1 tsp. orange rind

Cook until thick in double boiler; cool; fold in 1 cup whipped cream.