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In a small bowl, whisk together 3/4 cup sugar and the cake flour. Set aside.
Beat egg whites until frothy, add cream of tartar and salt. Add remaining 3/4 cup of sugar 1-2 tablespoons. After sugar has been added, beat egg whites to soft peaks then add vanilla and almond extracts and beat for a few seconds to evenly distribute.
Sift the flour/sugar mixture over the egg whites in 6-8 additions and gently fold it in after each addition. Take your time and do it gently. Rush can deflate the egg whites.
Spoon batter into an ungreased 9 inch tube pan with a removeable bottom. Smooth the top with a spatula and tap the pan on the counter once or twice to ensure that there are no large bubbles lurking beneath the surface.
Bake for 50-60 minutes, until the top springs back when lightly pressed.
Remove from oven an invert pan over a bottle. Allow to cool completely or overnight. Gently run a thin knife around the sides, then around the bottom, of the pan to release the cake when you are ready to serve it.