Preheat the oven to 325°Be sure to not grease or flour your angel food cake pan. You could use a 10" round pan or an angel food loaf pan will fit this recipe well.

In a large bowl, whisk together the flour and 3/4 cup of the sugar; set aside.

In a large mixing bowl, combine the egg whites, salt, and extract. When the mixture becomes just frothy, sprinkle the cream of tartar on top and continue beating until the mixture forms stiff, glossy peaks. Take care not to over beat the mixture.

Add the remaining sugar, 1/4 cup at a time, then fold in the dry ingredients in small portions at a time. Be sure that you are folding these ingredients by hand, and not using your mixer.

Spoon the batter into the pan making sure it’s evenly distributed all around, and bake the cake for 40 to 45 minutes, or until it's golden brown and the top springs back when lightly touched.

Remove the cake from the oven, and as soon as you remove it, set it upside down with a bottle through its center cone to keep its top from flattening on the counter (if you’re using a pan like I do with the prongs, set it upside down on a plate resting on the prongs of the tube pan). Let the cake cool for 1 1/2 hours. It’s very important to completely cool so the cake won’t collapse on itself when you remove it from the pan.

Carefully loosen the edges of the cake with a knife, and remove it from the pan.

Store the cake, covered, on the counter for up to two days. This cake can freeze, very well wrapped, for up to 3 months.