• Preheat the oven to 325°F (160°C).
• Butter and flour a 10-inch angel food cake pan.

To Make the Cake:

• In a large bowl, combine the flour, ½ cup superfine sugar, and cornstarch.
• Set aside.
• In a separate large bowl, beat the egg whites, cream of tartar, and salt until frothy.
• Gradually add the remaining 1 cup of superfine sugar while beating until stiff peaks form.
• Stir in the vanilla and almond extracts.
• Gently fold in the flour mixture using a spatula.

To Bake:

• Spoon the batter into the prepared pan.
• Bake for 50–60 minutes, until golden brown and springy.
• A knife inserted in the center should come out clean.
• Turn the cake upside down to cool in its pan for at least 20 minutes.
• Run a long knife around the edges to release the cake from the pan.
• Sprinkle with confectioners’ sugar before serving.