1 3/4 c. egg whites (12 to 14 whites, depending on size of the eggs)
1 1/4 c. sifted cake flour (sift before measuring)
1 3/4 c. granulated sugar
1/2 tsp. salt
1 1/2 tsp. cream of tartar
1 tsp. vanilla extract
1/2 tsp. almond extract

Separate eggs while still cold from refrigerator. Measure whites; pour into large bowl of electric mixer to warm to room temperature, about 1 hour. Sift flour; measure, then sift with 3/4 cup sugar; resift three times. Preheat the oven to 375 degrees.

At medium speed, beat whites with salt and cream of tartar just until soft peaks form when beater is slowly raised. Do not overbeat. All bowls and utensils must be free of any grease as it retards beating of egg whites.

At high speed, gradually beat in 1 cup sugar, 1/4 cup at a time, beating well after each addition. Continue beating until stiff peaks form when beater is slowly raised. With wire whisk or rubber scraper, gently fold extracts into whites to combine.

Sprinkle one fourth of flour mixture over whites. With wire whisk, using an under and over motion, gently fold flour mixture into whites (about 15 strokes,) rotating bowl a quarter turn after each stroke, folding just until flour mixture disappears.

Continue folding in flour mixture, one fourth at a time, as in step 4. With rubber scraper, gently push batter into an ungreased 10 inch tube pan. With knife, cut through batter twice to remove any large air bubbles. Spread evenly, to smooth the top.

Bake on lowest rack in oven 30 to 35 minutes, or until top springs back when gently pressed with finger. Invert pan over neck of bottle to cool completely 2 hours. With knife, loosen cake from side of pan; turn out. Serve right side up. Serves 12.