Preheat the oven to 350º F. Empty 1 cup of all purpose flour into a medium bowl. Remove 2 tbsp of flour and return to the flour bag. Add 2 tbsp of corn starch to the flour. Sift 5 times. In this step you’re really making you own cake flour, so everything needs to be incorporated and light as a cloud.

After the flour and corn starch is well sifted, add the sugar and salt to the flour mixture. Sift 2 more times. Set aside.

In a mixing bowl, combine the egg whites, cream of tartar, vanilla extract and almond extract. Beat on medium speed for 7-10 minutes or longer, until stiff peaks form. The egg whites should create peaks once the beaters are removed.

Using a spatula, gently fold the dry ingredient mixture into the egg whites, adding the dry mixture in batches.

Pour the batter into an un-greased angel food cake pan. Bake for 40 minutes, until the cake is golden brown and the top begins to crack. Once the cake is done baking, invert the pan. I like to stick the center of my angel food cake pan on a mug while it’s inverted. Cool the cake for 1.5-2.5 hours, then use a spatula to help remove the cake from the pan, going along the sides of the pan and around the tube in the center.

Serve with whipped cream and fruit. If serving the next day, store in an airtight container on the counter.