Combine one cup of sugar, cake flour, salt in small bowl. Combine, sift 3x. Set aside.
Fit stand mixer with whisk attachment, whisk egg whites on medium-high. Egg whites will start to foam quickly. Add cream of tartar, orange/lemon extracts while mixer runs.
As egg whites froth more, slowly add 3/4 cup sugar with mixer on medium-high until soft peak stage. (Stiff peaks cause a gummy, chewy texture.)
At soft peaks, turn mixer off, remove bowl from stand. Sift dry ingredients into egg whites in four small additions, folding gently to incorporate.
Pour batter evenly into tube pan (no oil or liner). Run a sharp knife gently through batter to eliminate air pockets, smooth top.
Bake 25 min. Reduce oven to 350º, continue to bake 10 to 15 minutes. Do not open the oven door during baking.
Once baked, gently turn pan over onto cooling rack, resting on raised center of pan. Ensure air flow underneath.
Cool completely, one hour minimum. Turn right side up. Carefully run sharp knife between cake and sides, middle of cake pan. Turn cake over onto cake plate, pat top to release.
