Preheat oven to 375. Set aside a 10 x 4-inch tube cake pan; do not grease.

Triple-sift cake flour, cocoa, and powdered sugar. Set aside.

In a large mixing bowl, combine egg whites, cream of tartar, salt, vanilla, and almond extract. Beat until foamy. Gradually add sugar beating until meringue holds stiff peaks.

Sift flour-sugar mixture over the meringue and fold in gently just until the flour-sugar mixture disappears.

Place batter into tube pan. Gently cut through batter with a knife to break up any air pockets. Bake for 30 to 35 minutes, or until a toothpick inserted near center comes out clean. Invert until cool.