Preheat your oven to 350°F (175°C). Sift together the cake flour, powdered sugar, and salt twice.

In a large, clean bowl, whisk the egg whites with the cream of tartar until frothy. Gradually add the superfine sugar until glossy, soft peaks form. Fold in vanilla and almond extracts and, if using, pink food coloring.

Gently fold the sifted flour mixture into the whipped whites in three additions.

Spoon the batter into an ungreased tube pan or angel food cake pan and bake for 35–40 minutes.

Remove from oven and invert the pan immediately to cool completely.

In a heatproof bowl over barely simmering water, whisk together the egg whites, granulated sugar, and corn syrup until the mixture is warm and sugar dissolves.

Remove from heat and beat with a mixer until stiff, glossy peaks form.

Add cream of tartar, a dash of salt, and vanilla. Stir in pink food coloring if desired.

Fold in rainbow nonpareil sprinkles for extra charm.

Run a thin knife around the pan to gently remove the cake.

Spread or pipe a generous layer of frosting over the top.

Let the assembled cake rest in the fridge for about 15–20 minutes, then serve at cool room temperature.