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Heat overn to 375 degrees. Stir together flour and first amount of sugar; set aside. In large mixer bowl, beat egg whites, cream of tartar and salt until foamy. Add second amount of sugar, 2 tablespoons at a time, beating on high speed until meringue holds stiff peeks. Gently fold in flavorings. Sprinkle flour mixture 1/4 cup at a time over meringue, folding in gently just until flour-sugar mixture disappears. Push batter into ungreased tube pan, 10x4 inches. Gently cut through batter. Bake 30 to 35 minutes or until top springs back when touched lightly with finger. Invert tube pan on puuel; let hang until cake is completely cool.
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