Sift the flour with half of the sugar (3/4 cup plus 2 tablespoons) onto wax paper; reserve. Beat egg whites with cream of tartar and salt in large bowl of mixer at high speed until foamy-white and double in volume.

Beat in remaining 7/8 cup sugar, 1 tablespoon at a time, until meringue stands in soft peaks. Fold flour mixture, 1/4 at a time, into egg white mixture with a wire whip or rubber scraper until no streaks of dry ingredients remain. Fold in vanilla and almond extract.

Pour into an ungreased 10-inch tube pan. Bake in a moderate oven (350°F) for 50 to 60 minutes or until tops spring back when lightly pressed with fingertip. Invert pan, placing tube over a quart-size soft drink bottle; let cake cool completely.

Loosen cake around the edge and the tube and down the sides with a spatula. Cover pan with a serving plate; shake gently; turn upside down; lift off pan. Serve as is or, if you wish, with sweetened fruit.