Preheat oven to 325 F. Beat the egg whites until foamy, add the salt
and cream of tartar, and beat until soft peaks form. Add the almond
extract and the vanila, then gradually add the sugar, beating until
stiff. Sift the flour over the whites gently fold it in. Bake in an
ungreased tube pan for 50-60 minutes, until a straw comes out clean.
Invert the pan on a rack and let the cake cool completely before
removing from the pan.
