1 c. flour
2 tbsp. granulated sugar
3/4 c. granulated sugar
1 1/2 c. egg whites
1 1/2 tsp. cream of tartar
1/4 tsp. salt
1 1/2 tsp. vanilla
1/2 tsp. almond flavoring

Heat oven to 375°F. Have ready a tube pan, 10 x 4-inch, but do not grease.

Measure flour by dip-level-pour method or by sifting. Stir flour and first amount of sugar together to blend. Measure egg whites, cream of tartar and salt into large mixing bowl. Beat until foamy. Gradually add second amount of sugar, 2 tablespoons at a time. Continue beating until meringue holds stiff peaks. Fold in flavorings. Sprinkle flour-sugar mixture over meringue. Fold in gently just until the flour-sugar mixture disappears. Push better into ungreased tube pan. Gently cut through batter.

Bake 30 to 35 minutes. Invert on a funnel. Let hang until cold. Frost with whipped cream. Add berries. Enjoy!