Preheat oven to 325°F (165°C). Ensure a 10-inch tube pan is clean and dry; do not grease the pan.

Sift the cake flour and 3/4 cup of the sugar together twice to ensure lightness.

In a large bowl, beat egg whites, cream of tartar, and salt with an electric mixer until soft peaks form.

Add the remaining 3/4 cup sugar gradually, one tablespoon at a time, beating until stiff, glossy peaks form.

Fold in the vanilla and almond extracts gently.

Sift the flour-sugar mixture over the egg whites in four additions, folding gently with a spatula after each addition until just incorporated.

Spoon the batter into the tube pan and run a knife through the batter to remove large air pockets.

Bake for 35 to 40 minutes until the top springs back when touched and is golden brown.

Invert the pan immediately over a wire rack or the neck of a bottle and let the cake cool completely for at least 90 minutes.

Carefully run a thin knife around the edges to release the cake, then frost with pastel whipped cream and decorate with mini chocolate eggs.