Preheat your oven to 350°F (175°C).
In a medium bowl, sift together the cupcake flour, granulated sugar, and salt.
In a large mixing bowl, combine the egg whites and cream of tartar. Beat the egg whites until frothy, then increase speed to high and beat until stiff peaks form.
Gently fold in the vanilla and almond extracts into the egg whites.
Gradually add the sifted flour and sugar mixture to the whipped egg whites, folding gently.
Pour the batter into an ungreased angel food cake pan and smooth the top.
Bake for 30-35 minutes, or until golden brown and springs back when lightly touched.
Invert the pan onto a cooling rack to cool completely.
Run a knife around the edges to loosen the cake, then remove and serve.
