Crafting the perfect Angel Food Cake involves careful attention to detail. Follow these steps to ensure your cake turns out light and fluffy:

1. Preheat Oven: Start by preheating your oven to 350°F (175°C). Do not grease the pan, as this will help the cake rise.

2. Sift Dry Ingredients: In a medium bowl, sift together the cake flour and 1 cup of granulated sugar. Repeat sifting a second time for an ultra-light texture.

3. Beat Egg Whites: In a large mixing bowl, whip the egg whites until frothy, using an electric mixer on medium speed.

4. Add Cream of Tartar and Salt: Continue beating while adding cream of tartar and salt. Increase the speed to high and whip until stiff peaks form.

5. Gradually Add Sugar: With the mixer still running, slowly sprinkle in the remaining ½ cup of granulated sugar. Beat until the mixture is glossy and forms stiff peaks.

6. Flavor: Gently mix in the vanilla and almond extracts.

7. Fold in Dry Ingredients: Using a rubber spatula, carefully fold the sifted flour mixture into the egg whites in three batches. Be gentle to maintain the volume.

8. Pour Batter: Once fully combined, pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula.

9. Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until the cake is golden and springs back when lightly pressed.

10. Cool: Remove the cake from the oven and invert it immediately by placing the pan upside down on a cooling rack. Let it cool completely in this position.

11. Release the Cake: Once cooled, run a knife around the edges and gently remove the cake from the pan.