Preheat your oven to 350°F (175°C).
Sift cake flour and half of the sugar together, then set aside.
Beat egg whites until foamy.
Add cream of tartar and salt; continue beating until soft peaks form.
Gradually add remaining sugar, beating until stiff peaks form.
Gently fold in vanilla and almond extracts.
Sift flour mixture over egg whites in three additions, folding carefully.
Pour batter into an ungreased tube pan.
Bake for 35-40 minutes, or until golden brown.
Cool the cake upside down before removing it from the pan.