Preparation Steps

• Preheat your oven to 350°F (175°C). Do NOT grease a 10-inch tube pan (angel food cake pan).
• In a medium bowl, sift the cake flour and 0.75 cup of granulated sugar together. Repeat this sifting process once more to ensure it's very light and airy. Set aside.
• In a large, very clean mixing bowl (ensure no grease), beat the egg whites, cream of tartar, and salt with an electric mixer on medium speed until soft peaks form.
• Gradually add the remaining 1 cup of granulated sugar, about 2 tablespoons at a time, continuing to beat on high speed until stiff, glossy peaks form. The mixture should hold its shape and look smooth.
• Gently fold in the vanilla extract and almond extract (if using) into the egg white mixture.
• Carefully fold the sifted flour and sugar mixture into the egg whites, about 0.25 cup at a time, until just combined. Be very gentle to avoid deflating the egg whites.
• Pour the batter evenly into the ungreased tube pan. Gently run a knife or thin spatula through the batter to release any large air pockets.
• Bake for 35-40 minutes, or until the top springs back when lightly touched and the cake is golden brown. Do not open the oven door during the first 25 minutes of baking.
• Immediately invert the cake pan onto its feet (if it has them) or onto the neck of a bottle until completely cool, about 1.5 to 2 hours. This prevents the cake from collapsing.
• Once completely cool, run a thin knife around the edges of the pan and the center tube to release the cake. Invert onto a serving plate.