Angel Cake

Directions

1. 1
   Sift flour with confectioners sugar 3 times.
2. 2
   Beat egg whites with cream of tartar, salt, vanilla and almond extract until stiff enough to hold up in soft peaks, but still moist and glossy.
3. 3
   Beat in the granulated sugar, 2 tablespoons at a time, continuing to beat until meringue holds stiff peaks.
4. 4
   Sift about 1/4 of flour mixture over whites; fold in.
5. 5
   Fold in remaining flour by fourths. Bake in an ungreased 10-inch tube pan in moderate oven (375°) about 30 minutes or until done.
6. 6
   Invert pan, cool.