Preheat Oven to 350º
In a saucepan mix sugar, water and sprinkle of salt.
Bring to 240º (or soft ball) stage.
While syrup is coming to a boil, Separate eggs (whites in a metal bowl).
Beat egg whites, 1/4 salt until they start to get stiff.
Add cream of tarter and finish beating until stiff.
Slowly pour syrup into the whites. When all of the syrup is added, beat for 5 more minutes. Set aside.
To egg yolks add vanilla and almond. Beat egg yolks until lemony and frothy.
Slowly fold the egg yolks into the egg whites.
Add flour while folding.
Line the bottom of the pan with either wax or parchment paper.
Bake for 45 minutes in a tube pan.
OR 20 minutes in a flat pan for a jelly roll.
Cool well before separating the edges from the pan with a sharp knife, turn out into a plate.