1 1/8 csifted flour, cake 1 3/4 cdivided sugar, granulated 1/2 t salt 1 1/2 t cream of tartar 1 t vanilla extract 1 t almond extract 1/2 c chocolate chips, mini (optional)
Remove eggs from refrigerator, separate. Let whites stand until room temperature. Sift flour once before measuring.
Sift together 5 times flour and 3/4 c sugar.
Put into large bowl egg whites and salt. Beat on high until foamy, about 1/2 minute. Add cream of tartar, continue beating on high speed until whites are stiff and stand in points, about 2 1/2 to 3 minutes. Do not over beat until dry.
Sprinkle in rapidly 1 cup sifted sugar. Using wire whisk, gently fold the egg whites only until the sugar is blended. Scrape bowl gently toward center.
Add vanilla and almond extracts. Sprinkle in sifted flour mixture evenly and quickly. (Add mini chocolate chips here is using). Fold gently to blend. Gently put into tube pan. Carefully cut through batter with a knife or spatula, going around in circular motion 6 times to release large air bubbles.
Bake at 375 degrees F for 30 minutes.
(Also saw to bake at 350 degrees for about 50 minutes.)