Preheat the oven to 375°F. Prepare a 10-inch tube cake pan by making sure it is clean and fully dry. DO NOT GREASE OR OIL THE PAN. Set aside.

Sift together the flour, and 3/4 cup of the sugar, set aside.

In the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl using an electric mixer with the whisk attachment, beat the egg whites, extract, cream of tartar and salt, until soft peaks form.

Gradually add the remaining ¾ cup of sugar while continuing to whip until stiff peaks form. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients one third at a time by hand and using a spatula. Do not overmix or the egg whites will deflate. Do not overmix. Pour the batter into the tube pan and gently tap to release air pockets.

Bake for 40 to 45 minutes or until the cake springs back when touched, is lightly browned and passes the toothpick test.

Invert the cake onto a wire cooling rack and allow to cool (still in the pan ) for 3-4 hours.

When cool, run a butter knife around the edge of the pan to loose, invert onto a serving dish and tap the top to lease the cake. Tapping it several times before inverting also helps.