1 c. cake flour (can substitute 1 c. minus 2 tbsp. sifted all-purpose flour for 1 c. cake flour)
1/2 c. granulated or confectioners' sugar
1 1/2 c. egg whites (10 to 12 eggs)
2 1/2 tbsp. cold water
1 1/2 tsp. cream of tartar
1/4 tsp. vanilla
1 tsp. almond extract
1/2 tsp. salt
1 c. sifted sugar

An electric mixer method: Preheat oven to 350 degrees. Sift, then measure 1 cup cake flour. Add and sift again 6 times: 1/2 cup granulated or confectioners' sugar.

Combine: 1 1/2 cups egg whites, 2 1/2 tablespoons water, 1 1/2 teaspoons cream of tartar, 1/4 teaspoon vanilla, 1 teaspoon almond extract and 1/2 teaspoon salt. Beat until stiff, but not dry. Stop while the mixture is still glossy.

Fold in 1 cup sifted sugar, about 2 tablespoons at a time. Lightly fold in the flour and sugar mixture, a small amount at a time. Pour batter into an ungreased tube pan and bake for about 45 minutes.