Preheat the oven to 350°F. Do not grease the tube pan.

In a medium bowl, sift together the cake flour, ⅓ cup granulated sugar, and salt. Sift the mixture 2 to 3 times so it is very light and fine. Set aside.

Add the room temperature egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until the egg whites are foamy.

Add the cream of tartar and continue beating until soft peaks begin to form.

With the mixer running, slowly add the remaining 1 cup granulated sugar a little at a time. Continue beating until the egg whites are glossy and hold soft to medium peaks. Do not beat until they look dry.

Mix in the vanilla extract and almond extract just until combined.

Remove the bowl from the mixer. Sprinkle about one fourth of the flour mixture over the beaten egg whites. Gently fold it in with a rubber spatula, using slow strokes so you do not deflate the batter. Repeat with the remaining flour mixture, adding it in small portions and folding gently after each addition.

Spoon the batter into an ungreased 10 inch tube pan. Gently smooth the top with a spatula. Run a thin knife through the batter once or twice to remove large air pockets.

Bake for 35 to 45 minutes, or until the top is golden, the cake springs back when lightly touched, and a toothpick inserted near the center comes out clean.

Remove the cake from the oven and immediately turn the pan upside down to cool. Let the cake cool completely upside down, about 1 ½ to 2 hours.

Once cooled, run a thin knife around the outside edge of the pan and around the center tube. Carefully remove the cake from the pan, then run the knife along the bottom if needed to release it fully.

Slice with a serrated knife and serve plain, with powdered sugar, or with strawberries and whipped cream.