Step 1

Preheat the oven to 350 degrees F. Grease (or butter) a 9 X 13-inch baking dish and set aside.

Step 2

Separate the egg whites and egg yolks, being very careful not to get ANY yolk in the whites. Place the egg whites in the bowl of an electric mixer. Add the cream of tartar, then use a whip attachment to whip the eggs on high, into a firm meringue.

Step 3

In a separate mixing bowl, whisk the egg yolks, sugar, salt, vanilla extract, and almond extract together.

Step 4

Alternate mixing the milk and flour into the egg yolks, until the batter is thin and smooth. Then whisk in the melted butter.

Step 5

Finally, use a rubber spatula to gently fold the meringue into the batter. Mix the batter until it is mostly smooth, being careful not to deflate the meringue.

Step 6

Pour the batter into the prepared pan. Bake for 10 minutes. Then lower the oven temperature to 325 degrees F, and bake for another 40-45 minutes. The top should be golden-brown and the center should jiggle, JUST A LITTLE, when you shake the pan. If it jiggles a lot, like it is liquid in the center, leave in the oven another 5 minutes.

Step 7

Cool to room temperature, then chill until ready to serve. The colder the cake, the easier it is to cut into pretty pieces. If possible make the day before serving and refrigerate.