Sift the flour and powdered sugar together and set aside.
In a very clean mixing bowl, combine the egg whites and cream of tartar.
Beat the egg whites on medium speed until they become foamy.
Continue mixing and add 2 tbsp of the granulated sugar at a time, letting the sugar dissolve between each addition.
With the last addition of sugar, add in the extracts and salt.
Turn the mixer to med/hi and mix until the egg whites become shiny and hold up in stiff peaks when tested with a spoon.
Scrape the sides of the bowl down and add the flour and powdered sugar mixture 1/4 C at a time, gently folding with a spatula.
After all is incorporated, spoon the mixture into an ungreased 10 x 4 inch angel food cake pan.
Take a metal spatula and slice into the mixture to settle.
Smooth the top evenly and make peaks with the spatula.
Bake for 30 to 35 minutes or until the top cracks and is golden brown. To test the center doneness, gently press into the cake. If it springs back, it's done.
Remove the cake from the oven and place upside down onto a heat proof bottle to keep it from shrinking.
Slide a knife around the outside to release the cake.