Preheat your oven to 350°F (175°C). Do not grease the tube pan, as the batter needs to cling to the sides for proper rising.

In a large mixing bowl, sift together the cake flour and 1 cup of the granulated sugar. Set aside.

In another bowl, using an electric mixer, beat the egg whites on medium speed until foamy. Add the cream of tartar and salt, then continue beating until soft peaks form.

Gradually add the remaining ½ cup of granulated sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks form.

Fold in the vanilla and almond extracts.

Gently sift in the flour-sugar mixture, about a third at a time, folding it into the egg whites using a rubber spatula. Be careful not to deflate the batter.

Pour the batter into the ungreased tube pan, smoothing the top with the spatula.

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

Remove the cake from the oven and immediately invert the pan to cool completely. Allow it to cool upside down for about an hour.

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

Serve plain or topped with fresh strawberries and whipped cream, if desired.