How to make it:
Preheat oven to 350° F.

Sift cake flour and 1/2 cup sugar into medium mixing bowl. If your sugar is more course (like cane sugar), spin the sugar in a food processor for about 1 minute until it is superfine before sifting.

In a large mixing bowl, beat egg whites, extracts, cream of tartar, and salt with an electric mixer at low to high inclining speeds until soft peaks form.

Gradually add the remaining 1 1/3 cups sugar, beating until stiff peaks form.

Using a spatula, gently fold in flour mixture.

Carefully pour mixture into an ungreased tube pan.

Bake for 35-40 minutes until cake springs back when lightly touched, and/or the top is golden brown and beginning to crack.

Cool upside down on a clean empty bottle, or on cooling rack for at least an hour before removing from pan. Use a knife to separate the cake from the sides of the pan and store on a serving plate with lid.

Serve with fresh strawberries and whipped cream if desired.