Preheat the oven to 350 and set a tube pan to the side.
Pulse the sugar in a food processor until it is fine. Remove 1 cup of the sugar and add in the flour and salt. Pulse the mixture 5 times until light and fine.
In a large bowl with a hand mixer or in the bowl of a stand mixer with a whisk attachment, whip the egg whites. Whip the egg whites for 1 minute until foamy on medium-low speed, then go to medium-high speed and add in the 1 cup of sugar. Continue whipping the mixture until the egg whites have reached soft peaks, about 5-6 minutes. Fold in the extracts when soft peaks have been reached.
Add the flour to the egg mixture three in three separate additions. Use a rubber spatula to fold in the flour mixture carefully.
Add the cake batter to the tube pan. Do not add grease or any butter to the pan. Bake the cake in the oven for 45-50 minutes until a toothpick comes out clean.
Cool the cake by flipping it upside down on a cooling rack. Letting the cake cool upside down allows the cake to keep its shape and not deflate. Let the cake sit upside down for about 3 hours.
After 3 hours, run a butter knife around the outside of the tube pan to loosen the cake. Serve with berries and whipped cream if desired, and enjoy!
