Separate egg whites and let stand at room temperature about 1 hour.
Preheat oven to 375º
Sift together 4 times sifted flour and 3/4 c. of sugar.
In large mixer bowl, combine egg white, salt, cream of tartar and flavorings. Beat on high until the whites are stiff and stand in peaks. Do not over beat until dry.
Turn mixer down to med high. Sprinkle 1 c. of sugar in rapidly until incorporated. (not long)
Turn mixer to low. Sprinkle in sifted flour/sugar mixture evenly and quickly. Mix for about 30 seconds. Turn off mixer and remove bowl. Finish incorporating by hand, folding the batter gently.
Carefully push batter into ungreased pan. Cut through batter with spatula or table knife, going around in widening circles. The idea is to make sure the batters touches the sides of the pan and there are no big air holes.
Place in center of oven and bake for about 35 minutes. Test with cake tester.
Remove from oven and invert pan to cool. When completely cool, loosen cake from edges and center tube. Invert on cake plate and loosen bottom. Lift off.
Serve with ice cream. Can dust with powdered sugar or serve plain. Lemon flavored butter frosting is good on it. So is whipped cream.