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Sift flour and powdered sugar into a large bowl. Stir to combine.
Sift sugar too into a separate bowl
Beat egg whites and cream of tartar in large bowl on medium speed until foamy. For Kitchen Aid, around speed 6. Around 1 minute.
Beat in granulated sugar on high speed. For Kitchen Aid, around speed 8. Add 2 tablespoons at a time, continue beating until stiff and glossy. Around 2-2.5 minutes.
Heat oven to 375F
Add salt, vanilla and almond extract with the last addition of sugar. Do not. Under beat. Remove mixer head and check if meringue has soft peaks.
Remove mixer bowl from kitchen aid. Sprinkle flour-sugar mixture ¼ cup at time, over meringue, folding in just until flour-sugar mixture disappears.
Push batter into ungreased angel food cake tube pan. Cut gently through batter with metal spatula.
Bake until cracks feel dry and springs back (30 to 35 min).
Cover with tin foil the last 10 minutes to prevent over browning.
Cut around edges of cake, interior and exterior circumference. Invert pan on funnel - let hang until cake is cold. Around 1-2hrs.
Top with chocolate whipping cream