Angel Food Cake with Strawberry Rhubarb Jam & cream

1 cups sifted powdered sugar whites of 12 large eggs
1 1/2 tsp cream of tartar

1/4 tsp salt
1Tbsp vanilla
1/2 tsp almond extract
1 cup granulated sugar

Preheat oven to 375 degrees. Sift flour & powdered sugar together  3 times. set aside. At low speed, star beating egg whites. add cream of tartar, salt, vanilla, & almond extract. Turn  to medium & add sugar, 2 tablespoons at a time. Beat to stiff peak. turn to low & add powdered sugar mixture, 1/4 cup at a time. When all added fold mixture with wire whisk until all mixture is completely blended. put in cake pan on lowest rack of oven. Bake 30 minutes  at  375 degrees. invert pan t cool. If desired, top with strawberry rhubarb jam & whipped cream (mix heavy cream with sugar & whip stiff peaks).