Preheat the oven to 350° and lower your oven rack to one below the middle. Get out your tube pan and just set it on the counter. Do NOT grease it.

Place your egg whites in your mixing bowl. If you are using a stand mixer, then be sure to use the whisk attachment. Next beat the egg whites on low speed for about 2 minutes. You want those foamy bubbles to appear.

Now add the cream of tartar and salt. Turn the speed up to medium high and beat until soft peaks form. This will take about 2 minutes.

Put the mixer on medium speed and slowly pour the granulated sugar in with the egg whites. Do this in a slow, steady stream. Pro tip: if you are using a stand mixer, make sure you don't move your measuring cup too close to the moving whisk. A huge mess will ensue, if you do!

Now add the vanilla and almond extracts. Continue beating on medium high speed for about 3 minutes. You want stiff peaks to form.

Sift your flour and confectioners sugar together. With your mixer off, gently fold the flour and confectioners mixture in by hand. Be sure to use a rubber spatula. Gently fold until it is completely incorporated.

Spoon your angel food cake batter into your un-greased tube pan. Before placing the pan into the oven, gently take a knife and run it through the batter in the pan to pop any air bubbles. Go ahead and smooth out the top.

Bake for 40-45 minutes. The cake will brown nicely, that's OK! You will know it's done when you gently touch the top and it springs back slightly.

Cool your cake upside down, in the tube pan, on a cooling rack. Once you can touch the outside of the cake pan, take a knife and run it around the edges and flip it back upside down and gentle jiggle the cake pan. Your cake should pop right out. Allow it to fully cool for about an hour.