Angel Cake

Sift flour with confectioners sugar 3 times.

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.

Beat in the granulated sugar, 2 tablespoons at a time, continuing to beat until meringue holds stiff peaks.

Sift about 1/4 of flour mixture over whites; fold in.

Fold in remaining flour by fourths. Bake in an ungreased 10-inch tube pan in moderate oven (375°) about 30 minutes or until done.

Invert pan, cool.