Preheat oven to 350: F.

In 2 medium bowls, sift flour and = cup sugar together 3 times.

In a large mixing bowl, beat egg whites until foamy. Add cream of tartar, vanilla and almond extract. Continue beating until soft, moist, glossy peaks form.

Gradually add 3/4 cup sugar and continue beating at high speed until volume increases and stiff peaks form.

By hand, gently fold in sifted flour-sugar mixture only until all flour is moistened.

Pour into 9-inch tube pan. Cut through batter carefully with a thin spatula to break up large air pockets. Bake 40 to 45 minutes.

Remove from oven and invert pan for 1= hours or until cold. Remove cake from pan before storing.

Serving Suggestion: Fresh strawberries make a great topping for this cake.

Calories: 119 kcal Protein: 3 gm Carbohydrates: 27 gm Total Fat: 0 gm Saturated Fat: 0 gm Polyunsaturated Fat: 0 gm Monounsaturated Fat: 0 gm Cholesterol: 0 mg Sodium: 56 mg Potassium: 52 mg Calcium: 4 mg