1 c. sifted cake flour
1 1/2 c. sifted powdered sugar
1 1/2 c. egg whites (approx. 12)
1 1/2 tsp. cream of tartar
1/2 tsp. salt
1 c. granulated sugar
1 1/2 tsp. vanilla
1/2 tsp. almond flavoring

Sift together 3 times flour and powdered sugar. Measure egg whites, cream of tartar and salt in large mixing bowl. Mix until foamy, gradually add 1 cup granulated sugar, 2 tablespoons at a time. Continue beating until meringue holds stiff peaks. Fold in 1 1/2 teaspoons vanilla and 1/2 teaspoon almond flavoring.

Gradually sift flour - sugar over meringue, folding until flour mixture disappears after each addition.

Place in ungreased angel food cake pan, gently cutting through batter with knife to burst any air pockets there. Bake until top springs back when lightly touched. Invert on funnel until cold before removing from pan. Bake at 375 degrees for 30-35 minutes.