The Times-Picayune Cake

From Picayune Creole Cookbook, published by the Times-Picayune, New Orleans, in 1928.

1 Cup of Sifted Cake Flour
l 1/2 Teaspoonfuls each of Cream of Tartar and Salt
2 Tablespoons of Water
l 1/2 Cups of White Sugar
Whites of 9 Eggs or a Cup of Egg Whites
1 Teaspoonful of Vanilla
1/2 Teaspoonful of Almond Extract 

Beat the whites of the eggs with salt and water to a stiff froth, after which very little beating will be required. 
Add slowly, a little at a time, one cup of white sugar. Sift flour before measuring, then re-sift three times with remaining one-fourth cup of sugar and the cream of tartar. 
Fold slowly into egg white mixture, then fold in Vanilla and Almond Extract; pour into ungreased tubed cake pan. 
Bake at 275 degrees for fifteen minutes, then raise oven temperature to 325 degrees and bake until done (about thirty minutes). 
Invert pan for about an hour or until Cake is cold. Remove from pan and serve with whipped cream or ice cream on each slice.