Preheat your oven to 350°F (175°C).

In a bowl, combine half of the sugar, flour, and salt. Sift together four times and set aside.

In a large bowl, use an electric mixer to beat the egg whites until they're foamy. Add the warm water, cream of tartar, and beat until soft peaks form.

Gradually add the remaining sugar while continuing to beat until stiff peaks form.

Beat in vanilla and almond extract.

Sift the flour mixture over the egg whites in increments of about 1/4, gently folding in after each addition.

Carefully pour the batter into an ungreased tube pan.

Bake for 45 minutes, or until the cake springs back when lightly touched.

Invert the pan on a bottle or cooling rack immediately after removing from the oven. Let cool completely before removing from pan.

Use a knife to loosen the edges before inverting onto a plate.