Note: Don’t get any yoke in the whites, if you do throw out and start over.
Sift the cake flour and 3/4 cup + 2 Tablespoons sugar; set aside.
Beat egg whites, cream of tartar and salt until it forms peaks. Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form.
Beating on low, add flour mixture and extracts slowly. Make sure you fold in the sides and bottom of your mixing bowl.
Spoon into an angel food cake pan then move a knife through the batter to remove air pockets.
Bake at 375o F for 30-35 minutes or until top springs back when touched lightly with finger.
Let cake cool. To remove the cake from your pan run a knife around the rim of the cake pan. Then firmly slap the sides of your pan.
Invert onto your serving plate then take the knife and gently cut cake away from the pan.