Preheat the oven to 350°F (175°C)
Separate 12 large eggs, using only the egg whites
Let the egg whites come to room temperature
Sift 1 cup cake flour with 1 1/2 cups granulated sugar, then set aside
Add 1 1/2 teaspoons cream of tartar and 1/4 teaspoon salt to the egg whites
Beat the egg whites until foamy
Gradually add 1/2 cup of the sugar while beating until soft peaks form
Add 1 teaspoon vanilla extract and 1/2 teaspoon almond extract
Gently fold in the sifted flour and sugar mixture in small batches
Pour the batter into an ungreased 10-inch tube pan
Smooth the top with a spatula
Run a knife through the batter to remove air pockets
Bake for 35 to 40 minutes until golden and springy
Invert the pan immediately and let the cake cool completely
Loosen the edges with a knife and remove the cake from the pan
Slice with a serrated knife and serve