Preheat the Oven: Preheat your oven to 350°F (175°C). Make sure your oven rack is in the lowest position to allow the cake to rise properly.
Prepare the Dry Ingredients: Sift the cake flour and ½ cup of granulated sugar together. Repeat the sifting process three times to ensure the mixture is light and airy.
Beat the Egg Whites: In a large mixing bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and salt. Continue to beat until soft peaks form.
Add Sugar Gradually: Gradually add the remaining 1 cup of granulated sugar, about 2 tablespoons at a time, while continuing to beat the egg whites. Beat until stiff peaks form, but do not overbeat.
Add Extracts: Gently fold in the vanilla extract and almond extract (if using) with a rubber spatula.
Incorporate the Dry Ingredients: Sift about ¼ of the flour mixture over the beaten egg whites. Fold in gently using a spatula. Repeat until all the flour mixture is incorporated. Be careful not to deflate the egg whites.
Transfer to the Pan: Pour the batter into an ungreased angel food cake pan. Smooth the top with a spatula.
Bake the Cake: Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool the Cake: Invert the cake pan onto a cooling rack and let the cake cool completely in the pan (about 2 hours). This prevents the cake from collapsing.
Remove from the Pan: Once cooled, run a thin knife or spatula around the edges of the pan to loosen the cake. Gently remove the cake from the pan.
Serve and Enjoy: Slice the cake using a serrated knife. Serve plain, or with fresh berries and a dollop of whipped cream for an extra treat.
