Angel Food Cake

Beat egg whites and cream of tartar in large mixing bowl at high speed until foamy. Add granulated sugar, 1 tablespoon at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks.

Beat in vanilla and almond extracts. Sift flour, confectioners sugar and salt together twice. Sift about 1/2 cup flour mixture over egg whites and gently fold in just until flour disappears. Repeat folding in remaining flour mixture, 1/2 cup at a time. Turn into ungreased 10-inch tube pan; gently cut through batter with metal spatula.

Bake in preheated 350° oven for 30 to 40 minutes or until top springs back when touched lightly with fingers. Invert cake in pan on funnel or bottle neck.