In large bowl, beat egg whites until they form stiff peaks. Use the whisk attachment on a stand-up mixer on high speed (or a hand mixer will do the trick).
When the egg whites are high and stiff (up to 5 minutes), add cream of tartar, vanilla extract, and almond extract.
In a separate smaller bowl, blend flour, sugar, and salt. Gently add the dry ingredients to the egg whites and mix on low speed until silky and smooth (it only takes a minute). If you are using a hand mixer for this cake, use a spatula or spoon to combine the dry with the egg.
Turn the oven on; set it to 160 degrees Celsius/325 degrees Farenheit.
Pour the light batter into an ungreased 10-inch angel cake pan, or tube pan. Alternatively, use a bundt pan or a springform pan. Note: this batter will rise a lot when baked, which is why angel cake pans are so high on the sides. If you use a pan that is shallower, divide the batter into two baking dishes to avoid it overflowing in the oven.
Bake for one hour, or until cake is golden brown. If you make two smaller cakes, reduce the time by 10-15 minutes.
When done, invert the cake and allow it to cool in the pan. When thoroughly cooled, remove from pan by sliding a knife along the edges to loosen the cake.
Turn it upside down and give it a shake until it falls onto your plate. Serve with fresh berries.
*To make Chocolate Angel Food Cake, simply add 30 grams unsweetened cocoa powder to dry flour mixture and blend before adding it to egg mixture. Follow same baking method.