1 2/3 c. egg whites (approx. 12 med. eggs)
1 c. plus 2 tbsp. sifted cake flour
3/4 c. sifted granulated sugar
1/2 tsp. salt
1 1/2 tsp. cream of tartar
1 c. sifted granulated sugar
1 tsp. vanilla extract
3/4 tsp. almond extract

About 1 hour ahead, set out egg whites. Start heating oven to 375 degrees. Sift flour with 3/4 cup sugar five times.

In large mixer bowl, beat whites and salt with mixer at high speed until foamy; add cream of tartar; beat until whites are stiff and stand in peaks (about 2 1/2 minutes). Rapidly sprinkle in while beating, 1 cup sugar; beat only until sugar is blended (about 1 minute). Scrape bowl toward beaters, then up and over, with rubber spatula. Add extracts. Turn mixer to low speed, sprinkle in sifted flour evenly and quickly, beating just to blend (about 1 1/2 minutes).

Gently scrape bowl toward beaters, then up and over, using folding motion. Gently push batter into ungreased 4 inch deep 10 inch tube pan. With spatula cut complete square through batter without removing spatula. Bake 25 minutes or until done. Immediately invert pan, leave until cold; then remove cake. Frost if desired or serve with whipped cream or fruit.