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Preheat the oven to 325 degrees F. Line the bottom of an ungreased 8x8 cake pan with parchment.
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Sift the powdered sugar and cake flour together. Set aside.
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Place the egg whites, cream of tartar, and salt together in a large bowl, and whip on medium-high speed until foamy. Slowly add the granulated sugar, while continuing to whip. Add in the vanilla and almond extracts and whip until stiff peaks form.
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In three additions, sprinkle the powdered sugar/cake flour mixture over the meringue, and gently fold until well incorporated. Transfer the mixture to the prepared cake pan, and bake for 45 minutes or until the cake is springy to the touch and a toothpick inserted in the center comes out clean, or with a few moist crumbs.
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Run a thin knife around the inside perimeter of the cake pan, and turn the cake out onto a wire rack to cool.