1 1/4 cups sifted flour
1/2 cup sifted sugar
1 1/2 cups (about 12) egg whites
1/4 tsp. salt
1 1/4 tsp. cream of tartar
1 tsp. vanilla extract
1/4 tsp. almond extract
1 1/3 cups sifted sugar

Preheat oven to 375. Have egg whites at room temperature.

Measure sifted flour, add 1/2 cup sugar, sift together four times. Tamsey says all this sifting is no longer needed with today's pre-sifted flour.

Combine egg whites, salt, cream of tartar and extracts in large bowl. Beat with sturdy beater until moist, soft peaks form. Add rest of sugar in four additions.

Sift in flour mixture in four additions, folding in with large spoon each time. Turn bowl often.

Pour into ungreased 10" springform tube pan. Bake at 375 for 35 to 40 minutes. Cool cake upside down in a pan resting on a cake rack. Loosen from sides and remove.