Beat egg whites, cream of tartar, vanilla, almond extract, and salt until stiff peaks form. Gradually add in granulated sugar.
In separate bowl, sift icing sugar and flour together. Gradually fold into egg whites.
Spoon in an UNGREASED 10 inch tube pan. Cut through batter with a knife to remove air bubbles.
Make 350F for 40-45 minutes until lightly browned and top appears dry. Immediately invert pan and cool for an hour.
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