Move your oven racks to the lowest height. Preheat your oven to 350 degrees. Do not grease your tube pan!

Sift and then whisk together gluten free flour, 1 cup confectioner's sugar and arrowroot powder in a mixing bowl. Set aside.

In the bowl of your stand mixer on medium speed whisk together egg whites, cream of tartar and sea salt until light and foamy. Add the vanilla and almond extracts. Increase the speed of your mixer to medium-high and whisk the mixture until the egg whites have increased in volume  and are thickened.

Add 1 cup of confectioner's sugar gradually and whisk until a stiff meringue forms. You can check this by removing your whisk attachment and seeing if you have peaks that don't fall.

Fold in the flour mixture using a spatula.

Spoon the cake batter into your tube pan. Do not grease your tube pan!

Bake at 350 degrees for 40-45 minutes. The cake will be lightly browned, the top of the cake will look dry and slightly cracked and will spring back when you touch it.

Remove the cake from the oven when it's done and invert the tube pan either on it's legs or over a bottle.

Cool your cake for at least one hour and then using a knife go around the edges of the pan to remove the cake from the tube pan.

Serve your cake with whipped cream and berries or my Strawberry Rhubarb Sauce.