Preheat oven to 190 degrees C. Wash ring tin in hot soapy water to ensure it is totally grease free. Let dry completely.
Cake: Sift flour and 3/4 cup icing sugar together three times. Set aside.
In mixing bowl beat egg whites and salt on high speed until foamy. Add cream of tartar, 1 teaspoon vanilla and almond flavouring. Beat until soft peaks form. Peaks should be soft enough so they bend over slightly at the tips. Gradually add the white sugar, continuing to beat until stiff peaks form. Sift about 1/4 of the flour mixture over the egg whites and using flat spatula quickly but gently fold into egg whites. Repeat using 1/4 of the flour mixture each time. Pour mixture into clean ring tin. Gently cut through mixture with knife to remove air pockets.
Bake for about 30 to 35 minutes until an inserted wooden skewer comes out clean. Invert tin onto a wire cake rack to cool for 1 hour. Slowly run a knife around the edges of the tin to remove cake. Turn right side up before icing.
Icing: Beat 2 cups icing sugar, butter, cream and 1 teaspoon vanilla together until smooth. Add more cream or icing sugar as needed so that the icing is not runny. Cover the tops and sides of the cake with the icing.