Heat oven to 375 degrees F.
In a medium bowl, mix together the powdered sugar and the cake flour.
In another bowl beat together the egg whites and cream of tartar on medium speed until foamy.
Switch to high speed and continue beating while adding granulated sugar just a little at a time. Immediately add the vanilla extract, almond extract and salt while still beating. You will continue beating until the mixture is stiff and glossy. You don't want to underbeat here.
Once the mixture is stiff and glossy (meringue), you will sprinkle your powdered sugar/cake flour mixture over the top and then gently foldd it in just until it sort of melts or disappears into the meringue.
Gently spread the batter in an ungreased pan. Traditionally you would use a tube pan made for angel food cakes, but I used a bundt pan and it worked out just fine.
Bake 30-35 minutes or until the cracks in the cake feel dry and the top springs back when pushed in gently.
Remove from oven and gently place the pan upside down (inverted) on a glass bottle. No your cake won't slide out. Allow the cake to completely cool this way. Don't turn it, touch it or anything. Just allow it to cool upside down.
Carefully remove the cake from the pan. If you used a bundt pan (and even if you didn't) you might need to take a knife and gently run it around the edges and the center.
Drizzle the cake with Berry Syrup (we used this one) and Chocolate Sauce (we used this one).