Take cold eggs out of the refrigerator and separate out the yolks into a large, dry bowl. Let them warm to room temperature (this can take 30 minutes to an hour depending on the temperature of the room)
Preheat the oven to 375°F.
In order to make the angel food cake, you must either use 1 cup of cake flour or make cake flour out of all-purpose flour. To make cake flour: Measure 1 cup all-purpose flour. Remove 2 Tablespoons. Add 2 Tablespoons of cornstarch to the flour. Sift this together 2 times. This will mix these ingredients well and also add air to the mixture so it is more the consistency of cake flour.
Stir together the cake flour and powdered sugar. Set this aside.
Using a standing mixer or electric mixer, beat the egg whites on medium until frothy, add the cream of tartar and salt then beat on high speed until the meringue holds stiff peaks.
Gradually add the granulated sugar, 2 Tablespoons at a time until incorporated. Do not scrape the bowl during the beating. Beat until they are stiff but not dry.
Gently fold in the vanilla and almond extracts.
Sprinkle the flour-sugar mixture, ¼ cup at a time over the meringue. Fold it in gently just until the flour-sugar mixture disappears. You do not want to overbeat or the meringue will deflate, and this will keep it from rising as well but be sure to incorporate all the flour - it tends to find pockets to hide in.
Move the batter into an ungreased (this is very important) angel cake pan or tube pan - not a bundt pan. (10 inches X 4 inches) If you grease the pan the batter will not be able to grip the sides and middle and will not rise properly.
Run a spatula through the batter to remove any air bubbles, then smooth the top.
Bake the cake for 30 to 35 minutes or until the top springs back when lightly touched. Do not open the oven door to check the cake before 30 minutes as the fluctuation in temperature may cause the cake to collapse.
When you remove the cake from the oven, place the pan upside down so that the cake doesn’t collapse as it is cooling. You may balance the middle tube on a bottle if your pan doesn’t have feet.
Once the cake is completely cooled, run a spatula around the edges and remove the cake from the pan. It will be served upside down.
Be sure to cut the cake with a sharp serrated knife. Serve the cake with powdered sugar, whipped cream, and fruit if desired.