Angel Food Cake

Pulse the granulated sugar in a food processor until very fine. Sift half of the sugar with the cake flour and salt three times to ensure it's aerated.

In a large, perfectly clean metal or glass bowl, whip the egg whites and cream of tartar on medium speed until frothy.

Gradually add the remaining sugar, 1 tablespoon at a time, whipping until the egg whites form soft, glossy peaks. Gently fold in the vanilla and almond extracts.

Sift the flour mixture over the egg whites in four additions, gently folding it in with a silicone spatula after each addition, taking care not to deflate the batter.

Spoon the batter into the ungreased tube pan and run a knife through it to remove air pockets. Bake for 40-45 minutes until the top is golden and springs back when touched. Invert the pan onto its legs or a bottle immediately and cool completely upside down before removing.