Pre-Heat Oven to 375°
Combine half of the flour , sugar and salt and sift them together 3-4 times. Set aside.
Mix the egg whites with an electric mixer on low speed until they get frothy, then add the cream of tartar and vanilla or orange extract.
Increase the mixer speed to medium and continue whipping, adding remaining sugar 1 tablespoon at a time. Wait a few seconds between each addition to give time for the sugar to incorporate.
Increase to medium-high speed and whip until it reaches stiff peaks.
Using a rubber spatula, fold the remaining flour mixture into the egg whites ¼ cup at a time. Sift the flour mixture again as you are adding it to the egg whites. Repeat process until all the flour mixture has been added.
Pour the batter into the ungreased pan and smooth evenly, then run a knife through the batter to break up any air bubbles. Also run knife around the outside wall and inside wall of the pan as well. Air bubbles that sit against the sides of the pan can give it little air pockets on the edges once baked. I used parchment paper on inside of pan , however it is optional
Bake for 30-35 minutes until golden brown. Tooth pick should come out clean when inserted
Immediately after removing cake from oven, turn cake upside down to cool
When cake is cool , turn right side up and run a knife around cake before removing. Invert onto plate or platter
Slice cake with a serrated knife ,using a sawing motion.