1 1/2 cups egg whites (11 to 13 whites)
1 1/8 cups sifted cake flour
1 3/4 cups granulated sugar, divided
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1 scant teaspoon almond extract
Let egg whites stand until room temperature. Sift flour once before measuring. Sift flour and 3/4 cup sugar together 5 times.
Put egg whites and salt into large bowl of mixer. Beat until foamy. Add cream of tartar and continue beating until whites are stiff and stand in point, about 2 1/2 to 3 minutes. Do not over-beat until dry. Sprinkle in gradually 1 cup sugar, while beating on medium speed. Beat only until sugar is blended, about 1 1/2 minutes. Turn to low speed and add vanilla and almond extracts. Sprinkle in sifted flour mixture evenly and quickly. Beat only enough to blend, about 1 1/2 minutes, scraping bowl to blend in quickly. Pour into 1-inch tube pan. Cut through batter with knife or spatula, going around in circular motion 3 times to release large air bubbles. Bake in preheated 375 degrees F oven for 30 to 35 minutes until golden brown. Turn oven off after 30 minutes. Leave cake in oven for 5 more minutes before removing. This cake can be frozen.