Sift flour with 1/2 cup sugar, Quik, baking powder and salt into small mixing bowl.
Combine egg whites and cream of tartar in large mixing bowl.
Beat with mixer at high speed until soft mounds form.
Gradually add 1/2 cup sugar; continue beating until very stiff, straight peaks form.
Do not underbeat.
Add egg yolks, water, vanilla and almond extracts to dry ingredients.
Beat 1 minute at medium speed.
Fold egg yolk mixture, 1/3 at a time, into beaten egg whites, gently but thoroughly, using a wire whip or rubber spatula.
Pour into ungreased 10-inch tube pan.
Bake at 350° for 50 to 60 minutes.
Invert immediately.
Cool completely before removing from pan.
Cut cake horizontally to make 3 layers.
Fill and top layers with Strawberry Fluff.
Chill.