12 egg whites at room temp 1 tbspn warm water 1 heaped tspn cream of tartar 1/2 tspn salt 1.5 cups caster sugar 2 tspn vanilla extract 1 tspn almond extract 3/4 cup plain flour 1/4 cup cocoa powderPreheat the oven to 175°C.
In a large bowl, whisk the egg whites and warm water until light and frothy. Add the cream of tartar, salt and extract. Continue beating until the whites form soft peaks, but do not overbeat.
Slowly sprinkle in the sugar, a bit at a time, and beat well until you have a stiff meringue. Sift the flour and cocoa over the meringue and gently fold in.
Spoon onto a prepared anglefood cake tin or 20cm round cake tin, and bake for 35 minutes, until the cake springs back when touched. Remove the cake and invert onto a wire rack. Cool completely upside-down in the tin. Release gently with the help of a thin bladed knife and use as required.