Preheat oven to 375 F (190 C) Wash angel food tube in hot soapy water to ensure it is totally grease free.
Put flour and icing sugar into sifter, sift together three times.
In large bowl (Or mixing bowl) beat egg whites and salt on high speed until frothy.
Add cream of tartar, vanilla and almond extract.
Beat until soft peaks form. Peaks should be soft enough so they bend over slightly at the tips.
Sprinkle 1 Tbls. granulated sugar at a time over egg whites, continuing beating until stiff.
Sift about 1/4 cup flour-icing sugar mixture over top of egg whites. Using flat spatula, gently fold into egg whites. Use from 10 to 15 fold over motions, just enough so dry ingriedients are combined. Repeat using 1/4 cup dry mixture every time. Pour into ungreased 10 inch. (25 cm) angel food tube pan. Gently cut through batter with knife to remove air pockets. Bake for 30 to 35 minutes until top is golden brown, and an inserted wooden pick comes out clean. Loosen sides with a flat, plastic spatula, invert pan to cool for about 1 hour, to 30 minutes.