12 egg whites
1/2 t salt
1 1/2 t cream of tartar
1 1/2 c sugar
1 c flour
1/2 t almond extract
1 t vanilla extract

Beat egg whites until foamy,  add salt and continue to beat until soft peaks form.  Add cream of tartar.  Beat until stiff peaks form,  then add 1 cup sugar 2 T at a time.  In a second bowl mix 1/2 c sugar, and flour.  Gently fold flour/sugar mix into eggs.  Gently stir in extracts.  Spoon batter into ungreased 10 inch tube pan.

Bake @ 375 degrees for 30 to 35 minutes.  Invert cake, cool for 1 hour.  Remove cake from pan.

Serve with fruit, Amaretto Almond Sauce or Raspberry Sauce.