DIRECTIONS

Combine cake flour and 1/2 cup sugar; set aside. In a mixing bowl, beat egg whites, cream of tartar, extracts and salt on high speed until foamy. Gradually add remaining sugar, 2 tablespoons at a time, beating until stiff peaks form. Gently fold in reserved flour mixture, about 1/3 cup at a time.
    Gently pour into an ungreased 10-in. tube pan. Carefully run a knife through batter to remove air pockets. Bake at 350° for 35-40 minutes or until cake springs back when lightly touched and cracks feel dry. Immediately invert pan; cool completely. Run a knife around edge and center tube to loosen; remove cake to a wire rack to cool completely. Yield: 12-16 servings.