Place egg whites in a large bowl and let them warm to room temperature for about an hour.

Next, sift the flour with ¾ cup of the sugar. You need to resift this 3 times, then set it aside for now.

With the hand or portable mixer on high speed, beat the egg whites with the salt and the cream of tartar until soft peaks form. Slowly mix in the rest of the sugar, gradually 1/4 cup at a time. Beat until stiff peaks form.

With the rubber scraper, fold the vanilla and almond extracts into the egg whites until thoroughly combined.

You should now sift the flour mixture, about 1/3 at a time, over the egg whites. Gently fold in each 1/3 addition.

Take the rubber scrapper, and gently push the batter into the ungreased tube pan. Gently spread the batter until it is smooth on the top and touches the side of the pan.

Bake, the mixture on the bottom oven rack, for about 35 minutes, or until the cake springs when gently touched. Let the cake cool for about 2 hours. Carefully loosen the cake from the pan. Then it is ready to be served.