The Preparation
Preheat oven to 350°F. Position rack on bottom third.
Beat egg whites with cream of tartar and salt until foamy.
Gradually add 3/4 cup sugar and beat to stiff glossy peaks.
Add vanilla and almond extract.
Sift together flour and remaining 3/4 cup sugar.
Gently fold flour mixture into egg whites in small batches.
Pour into ungreased angel food cake tube pan.
Bake 35-40 minutes until golden and top springs back.
Invert pan and cool completely upside down before unmolding.
