In a mixing bowl, separate egg whites and allow to sit at room temperature at least 30 minutes.
Preheat oven to 350 degrees. In the bowl of a food processor, process the flour, cornstarch, and powdered sugar until smooth, about 30 seconds. Set aside.
Process the granulated sugar slightly, about 5-7 pulses (you don't want to turn it into powdered sugar, just a little finer than it is normally. Set aside.
Place the egg whites in the bowl of a stand mixer. Beat on high until start to foam, then add the salt and cream of tartar.
Add the vanilla and almond extract and continue whipping on high speed.
Add the granulated sugar slowly, about 1 tablespoon to the egg whites while they are whipping. Continue whipping until stiff peaks form.
Slowly fold in the dry ingredients 1/3 at a time with a spatula. Do this carefully and slowly so the egg whites don't deflate (this is the key to good angel food cake). Scoop into an ungreased 10-inch round Angel Food cake pan.
Bake at 350 degrees for about 35-40 minutes until golden. Immediately invert the pan onto a cooling rack. Cool completely, then run a knife along the edges of the pan and carefully plate the cake.
Ice the top with Cool Whip original whipped topping. We also serve a huge bowl alongside for an extra yum factor, and seasonal berries. Enjoy!