Yield: 10 servings

1 1/4 cups granulated sugar, divided

3/4 cup powdered sugar

1 cup cake flour

1 1/2 teaspoons cornstarch

1/2 teaspoon salt

12 egg whites

1 1/2 teaspoons cream of tartar

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

1. Sift together 1/4 cup granulated sugar, powdered sugar, cake flour, cornstarch and salt, then sift mixture again twice. Set aside. Set a rack in the middle of the oven and preheat to 350 degrees.

2. Place egg whites in a clean mixer bowl; add cream of tartar. Using the whisk attachment of a stand mixer, beat on medium-high speed just until the whisk begins to leave visible "tracks" in the foam and the whites no longer slosh around in the bowl. Reduce the speed to medium; add the remaining 1 cup sugar in a slow stream. Add vanilla and almond extracts. Continue to beat until the whites are shiny and hold a firm peak. Do not overbeat.

3. With a rubber spatula, carefully transfer the whipped egg whites to a large mixing bowl, taking care not press down on the foam and deflate it. Spread one-third of the flour mixture over the egg whites and gently fold it in. Repeatedly scrape up from the bottom of the bowl so that all of the ingredients are combined. When the dry ingredients are almost incorporated, stop and spread another third of the flour mixture over the egg whites. Fold as before, gently incorporating the dry ingredients into the foam. Repeat with the remaining dry ingredients, folding until no visible powder remains.

4. Gently scrape the batter into an ungreased 10-inch angel food pan (do not use a nonstick pan). Using a knife, cut through the batter all around (this helps remove large air bubbles). Bake on the middle oven rack until lightly golden, well-risen and springy to the touch, about 35 to 40 minutes. Cool cake in the pan upside down on a rack. When the cake is cold, run a sharp knife around the edges of the cake to release it from the pan.

Per serving: 195 calories; no fat; 5g protein; 44g carbohydrate; 35g sugar; no fiber; 185mg sodium; 5mg calcium.