Preheat oven to 325°F (165°C). Ensure your tube pan is completely clean and ungreased.

Sift cake flour and 0.75 cup sugar together three times. Set aside.

In a large mixer bowl, beat egg whites until frothy. Add cream of tartar, salt, vanilla, and almond extract.

Gradually add the remaining 0.75 cup sugar, 1 tablespoon at a time, while beating on high until stiff glossy peaks form.

Gently fold in the pink gel food coloring until the meringue is uniformly pink.

Sift the flour mixture over the meringue in 4 additions, folding gently but thoroughly after each addition.

Spoon batter into the tube pan. Run a knife through the batter to release air bubbles.

Bake for 35-45 minutes until the top springs back when touched.

Immediately invert the pan and let cool upside down for at least 2 hours.

For frosting: Combine egg whites, sugar, corn syrup, and water in a heatproof bowl over simmering water. Beat with hand mixer for 7 minutes until stiff peaks form. Remove from heat, add vanilla and pink color.

Remove cooled cake from pan, cover with frosting, and top with sprinkles.