Process sugar in food processor for 1-2 minutes to create a fine powder.
In a large bowl, combine sugar, cake flour, and salt. Using a fine mesh sieve and another large bowl, shake flour/sugar/salt mixture through sieve from one bowl to the other five times to fully sift. Each time, it should go through faster.
Using a stand mixer with the whisk attachment, beat the egg whites on medium speed. Once they start getting foamy, add the cream of tarter and all of the extracts. Continue processing until medium to firm peaks form.
Add a layer of the flour and sugar mixture to the egg whites and gently fold to combine. Continue process until everything is well combined and smooth, but be sure to fold gently to maintain as much air as you can.
Line the base of a tube pan with with parchment paper.
Spoon in cake batter.
Bake in preheated oven until a wooden stick comes out clean, about 40-45 minutes.
Slide a knife around the sides of the tube and invert the cake pan on a cooling rack. The cake shouldn't slide out but by inverting it, the cake should cool nice and fluffy (kind of like stretching your back on an inversion table). Once the cake has cooled, slide it out of the pan.