1 1/4 c. Swans Down cake flour, sifted
1/2 c. sugar
1 1/2 c. egg whites, room temperature (about 12)
1 1/4 c. cream of tartar
1/4 tsp. salt
1 tsp. vanilla
1/4 tsp. almond extract
1 1/3 c. sugar

Measure sifted flour. Add 1/2 cup sugar and sift 4 times. Combine egg whites, cream of tartar, salt and flavorings in large bowl. Beat at high speed of electric mixer, until soft peaks form; about 5 minutes. Sprinkle in remaining sugar in 4 additions; beating until blended after each addition.

Sift in flour mixture in 4 additions, folding in by hand, turn bowl often. Pour into ungreased 10 inch tube pan. Bake in a 375 degree oven for 35-40 minutes. Cool cake upside down in pan on cake rack. When cold, loosen with a large, long round edged knife.