1 1/2 cups powder sugar
1 cup cake flour
12 egg whites (I used 15 as I wanted to get rid of all my whites I had on hand)
1 1/2 tsp. cream of tartar
1 cup sugar
1 1/2 tsp. vanilla
1/2 tsp. almond extract
1/4 tsp. salt
Heat oven to 375 degrees. Mix powder sugar and flour in a very large bowl and set aside. In Mixing bowl, beat whites and cream of tartar until foamy. Beat in sugar 2 tbsp at a time on high speed adding extracts and salt with the last addition of sugar. Beat until stiff and glossy.
Add 1/4 cup at a time of sugar-flour mixture over meringue and begin to fold just until the sugar-flour mixture disappears. Keep doing this until fully incorporated taking care that you don't deflate the egg whites.
Push the batter in an ungreased 10x4 inch tube pan and cut gently through batter with knife or metal spatula. Bake for 30-35 mins. or until cracks feel dry and top springs back when lightly touched.
Immediately turn pan upside down on a heatproof bottle (I use a wine bottle) and let hang for about 2 hours or until cake cools completely. Loosen cake with knife or long metal spatula and remove from pan. Enjoy!