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Sift together flour, 3/4 cup plus 2 Tbs. sugar and cocoa three times. Set aside. In a large mixing bowl, beat egg whites, cream of tartar, salt, vanilla, and almond flavoring until foamy. Add remaining sugar, 2 Tbs. at a time, beating about 10 seconds after each addition. Continue beating until mixture holds stiff peaks. With a rubber scrapper, fold in flour mixture, 3 Tbs. at a time. Mixture will be thick. Spread into a 10' angel food pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees for 40-45 minutes or until the top of cake springs when lightly touched. Immediately invert cake in pan; cool. Run a knife around sides of cake and remove
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