Place egg whites in a bowl. Let sit at room temperature for 30 minutes.

In a separate bowl, sift 1/2 cup sugar and flour together twice. Set aside.

Using an electric mixer, beat egg whites, cream of tartar + extracts on medium speed, until soft peaks form. Add remaining 1 cup sugar, about 1/4 cup at a time. Beat on high speed, until stiff peaks form.

Using a rubber spatula, fold in flour mixture, about 1/2 cup at a time.

Place oven rack in the lowest position. Preheat oven to 350 degrees F.

Spoon batter into an ungreased 10-in. tube or bundt pan. Using a sharp knife, cut through batter to remove air pockets.

Bake for 35-40 minutes, until light brown and top of cake appears dry. Immediately invert pan onto a wire rack. Let cool completely, about 1 hour.

Run a knife around side and center tube of pan. Remove cake to a serving plate.

Serve with whipped cream and berries, if desired.

Enjoy!