Perfect Angel Food Cake

1. Preheat oven to 300°F. 2. Sift flour three times. Sift again with 3/4 cup plus 1 tablespoon sugar. 3. In clean, oil-free bowl, beat egg whites until frothy. 4. Add salt and cream of tartar. Beat until barely holding soft peaks. 5. Beat in remaining 3/4 cup sugar, a little at a time, until stiff peaks form. 6. Fold in extracts. 7. Sift 1/4 of flour mixture over whites and gently fold in. Repeat with remaining flour. 8. Pour into ungreased tube pan. Rap on counter to eliminate gaps. 9. Bake 1 hour to 1 hour 15 minutes until cake springs back when touched. 10. Invert pan over bottle to cool completely.