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Preheat oven to 325. Line the bottom of a 10 inch cake pan (or use two 8 inch pans for 4 layers) with ungreased parchment paper. In a medium bowl, sift together powdered sugar, flour and cornstarch. Set aside. Pour batter into prepared cake pan (spread til even across top of pan) and bake until top of cake springs back when touched (about 45-50 minutes). Transfer cake to a cooling rack.
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In a large bowl, beat egg whites, cream of tartar and salt until frothy. Increase speed to medium-high and gradually sprinkle in sugar, then vanilla & almond, beating until stiff peaks form. Sift half of the flour mixture over the egg whites and fold until just combined. Sift over the remaining half of the flour mixture and gently fold until no streaks remain.
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