1-1/4 cups large egg whites *9 eggs*
1-1/2 cups sugar, divided
1 cup cake flour
1-1/4 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt
Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside.
Place oven rack in the lowest position. Preheat oven to 350°.
In a mixing bowl (I prefer to use my stand up mixer) Add cream of tartar, both vanilla and almond extracts and salt to egg whites. Beat on medium speed until foam peaks. Gradually add the rest of the sugar, a tablespoon at a time. While beating on high until foam is stiff.
Using a plastic spatula fold in flour mixture, about 1/2 cup at a time.
Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake until lightly browned and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour.
Scrape the sides of the pan to ensure the cake isnt sticking.
Another option, as i did in the attached photo. Is to bake cake in a muffin pan. And top with whipping cream and fruit. If using peaches and or strawberries, slice and sprinkle with sugar.