In bowl sift together flour, 3/4 cup sugar and salt
Re-sift 3 times
Beat egg whites until foamy. Add cream of tartar and continue to beat until soft peaks form
Gradually beat in remaining 1 cup sugar, 2 tablespoons at a time until it holds stiff peaks
Fold in vanilla and almond extracts. Add 1/4 of flour mixture at a time, folding in gently
Gently spoon batter into ungreased 10" angel food cake pan
Cut through center of batter 2 or 3 times with spatula to remove air bubbles
Bake at 350° 40 to 45 minutes or until top springs back when touched with finger and wood pick comes out clean
Invert pan and let stand until thoroughly cool