Preheat your oven to 350°F (175°C). Ensure your angel food cake pan is ungreased to help the cake rise properly.

In a medium bowl, sift together the flour and ¾ cup of granulated sugar. Sift the mixture again and set aside.

In a large mixing bowl, use an electric mixer on medium speed to beat the egg whites until frothy. Add the cream of tartar and salt, then continue to beat until soft peaks form.

Gradually add the remaining ¾ cup of granulated sugar, one tablespoon at a time, while continuing to beat the mixture until stiff, glossy peaks form.

Gently fold in the vanilla and almond extracts using a rubber spatula.

Carefully fold in the sifted flour and sugar mixture in three batches, ensuring to maintain the volume of the egg whites. Use a light hand to prevent deflation.

Pour the batter into the ungreased angel food cake pan. Run a knife or spatula through the batter to remove air bubbles.

Bake in the preheated oven for about 30 minutes, or until the cake is golden brown and springs back when touched lightly.

Remove the cake from the oven and invert the pan onto a bottle or cooling rack. Let it cool completely in this position to maintain its height.

Once cooled, run a knife around the edges of the pan to loosen the cake, and carefully remove it from the pan.