Preheat oven to 350 and place the oven rack in its lowest position.
Whisk together and then sift the flour, and cornstarch.
In a large, glass, clean mixing bowl, beat together the egg whites,
salt, and cream of tartar until foamy. Add the flavorings. Gradually
increase the speed of the mixer and continue beating until the egg
whites have increased in volume and thickened.
Gradually beat in the 3/4 c. plus 2 Tbsp. sugar a bit at a time until
the meringue holds soft peaks. Gently fold in the sifted flour/sugar
blend 1/4 c. at a time, just until incorporated.
Spoon the battered into an ungreased 10-inch round angel food
pan. Gently tap the pan on the counter to settle the batter and
remove any large air bubbles.
Bake the cake until it's a deep golden brown and the top springs
back when pressed lightly, about 45 mins.
Remove the cake from the oven and invert the pan onto the neck
of a heatproof bottle or funnel to suspend the cake upside down
as it sets and cools, about 2 hours.
Remove the cake from the pan by running a thin spatula or knife
around the edges of the pan, and turning the cake out onto a
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