Mama's Angel Food Cake

In a large bowl, let egg whites warm to room temperature (approximately 1 hour).

Meanwhile, preheat oven to 375°.

Sift flour with 3/4 cup sugar; resift 3 more times and set aside.

Beat egg whites with salt and cream of tartar at high speed until peaks form.

Beat in remaining sugar, 1/4 cup at a time, beating well after each addition.

Continue beating until soft peaks form.

With rubber scraper or whisk, fold extracts into beaten egg whites. Sift flour mixture, 1/4 cup at a time, over egg whites.

With wire whisk, fold each addition with 15 strokes, rotating bowl a quarter turn after each addition.

Fold an additional 10 strokes.

Flour mixture should be blended into egg whites.

Gently push batter into ungreased 10-inch tube pan.

With spatula or knife, cut through batter twice.

Bake on lower oven rack for 35 to 40 minutes or until cake tester comes out clean.

Allow cake to cool on rack.