Sift together 5 times:

1 c. + 2 tbsp. cake flour
3/4 c. granulated sugar

Beat until foamy:

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

Add cream of tartar to egg whites and beat until stiff. Gradually add sugar and beat at low speed. Then add flavoring. Finally, fold in flour and sugar mixture. Bake in tube or long angel cake pan for 30-35 minutes at 375 degrees. Top with "The Best Frosting".

THE BEST FROSTING:

2 heaping tbsp. flour
3/4 c. rich milk, half and half, or cream
1 c. sugar
1/2 c. Crisco
1/2 tsp. vanilla
1/2 tsp. almond flavoring (or other flavoring of your choice)

Cook together the flour and rich milk, stirring constantly; thoroughly cool. This should look like thick mashed potatoes when done.

Cream together the sugar and Crisco.

Add flour and milk mixture to the sugar and shortening mixture. Beat on high speed for about 5 minutes--makes it light and fluffy. Spread on cake.

This frosting can be made ahead of time and stored in the refrigerator until you are ready to use.