Preheat the oven to 350℉

Spray a 10-inch bundt pan with baking spray, or grease well

Beat the egg whites until soft peaks are just starting to form

Then add 1 cup of the sugar gradually into the egg whites while beating them, until stiff peaks form. Set aside

In a stand-mixer, cream together the butter and the remaining 1 cup sugar until light and fluffy

While the butter and sugar are creaming, in a separate bowl, sift together the flour, baking powder, and salt; then stir in the almonds

In a measuring cup, measure out your buttermilk and then stir in the vanilla and almond extracts

Gently fold the egg white mixture into the batter, being careful not to deflate or over mix it

Bake until a toothpick inserted into the center comes out clean, about 1 hour to an hour and a ½

Let the cake cool in the pan for ten minutes, then invert on a cooling rack

While the cake is cooling, in a heavy saucepan on the stovetop over medium-high heat, combine the sugar, water and cream of tartar

Bring the mixture to a full boil; use a wet basting brush to remove any sugar crystals from the sides - but there is no need to stir

When at the boil, cover the mixture and let it boil for about 3-5 minutes or until a candy thermometer reads 245℉

Beat the egg whites with a pinch of salt, until glossy and peaked