Preheat the oven to 350 degrees F. In an electric mixer first cream together the sugar and butter. Sift together flour and baking powder three times; slowly add to the butter and sugar mixture alternately with milk, in small amounts at a time. Mix thoroughly.
Add the chopped blanched almonds and vanilla to the mixture. Continue beating until thoroughly mixed. In a separate mixing bowl stiffly beat egg whites with salt. Gently fold them into the first mixture.
Pour the mixture into a greased and floured angel food cake pan or bundt pan. Bake for approximately one hour, or until a toothpick inserted into the center comes out clean.
Turn the cake out on a wire rack and allow to cool upside down for a few minutes until you are able to gently remove the cake from the pan. Before serving, gently cut the cake with a serrated bread or cake knife to avoid tearing it.