1 1/4 c. confectioners' sugar
1 c. cake flour
1 1/2 c. egg whites (12 to 14 egg whites at room temperature)
1 1/2 tsp. cream of tartar
1 1/2 tsp. vanilla extract
1/4 tsp. salt
1/4 tsp. almond extract
1 c. sugar

Preheat oven at 375 degrees. In small bowl stir confectioners' sugar and flour. Set aside. In large bowl at high speed beat egg whites, cream of tartar, vanilla, salt and almond extract until well mixed, beating at high speed gradually sprinkle in sugar, two tablespoons at a time, beat just until sugar is dissolved and whites stand in stiff peaks. Do not scrape sides of bowl during beating. With rubber spatula fold in flour mixture, about 1/4 at a time just until flour mixture disappears. Pour mixture into ungreased 10 inch tube pan. With metal spatula, cut through batter to break large air bubbles. Bake 35 minutes until cake spring back when fully touched with finger. Invert cake in pan on bottle. Cool completely. With spatula loosen cake from pan and remove to plate.