Put egg whites in large metal or glass bowl. Let sit to room temperature.

Sift 1/2 cup sugar and all the flour twice. Set aside.

Preheat oven to 350 degrees. Place oven rack on lowest position.

Add cream of tartar and almond extracts and salt to egg whites.

Beat with mixer on medium speed until soft peaks form.

Turn mixer on high and teaspoon at a time, add remaining sugar. Beat until stiff peaks form.

Gradually add flour mixture 1/2 cup at a time by gently folding in. Do not mix vigorously. It will deflate the egg whites.

Spoon into ungreased bunt pan or loaf pan. Do not grease! This needs to climb sides while baking. If greased it can not rise to be fluffy.

I use a 10 inch tube pan. Make sure your pans are big enough. This rises high when baking. I use 2 loaf pans also.

Bake for 30 to 45 minutes.

Top should be golden brown and feel dry and crumbly.

Test at 30 minutrs to see if baked through.

When done, invert cake on top of glass bottle or on sides if using loaf pans. Cool completely.

Run knife around edges of pan.

Remove cake. Serve plain or with fruit.