Have a 9 or 10-inch tube pan ready, but DO NOT OIL IT!
Separate eggs, discarding the yolks or using for another recipe (like challah!). If any yolk sneaks into your whites, scoop it out with the egg shell, or just make your life easier and use pasteurized egg whites.
Measure and transfer egg whites to a clean metal mixing bowl. Allow to sit for 30 minutes, or until they’ve come to room temperature.
Adjust oven racks so they are in the lowest positions. Preheat oven to 325° F (static).
Whisk together the gfJules™ Flour and 2/3 cup sugar in a small bowl, then set aside.
Add cream of tartar, salt and two extracts to egg whites, then beat on medium speed until fluffier, with soft peaks, approximately 4 minutes.
Gradually add ¾ cup sugar while beating, then increase mixer speed to high and beat until stiff peaks form, approximately 4 more minutes.
Slowly fold in flour mixture, about 1/2 cup at a time, stirring gently with a rubber spatula to incorporate the dry ingredients without beating the egg whites down.
Transfer to the un-greased tube pan. If many air pockets remain, cut through batter with a butter knife to release larger pockets.
Bake approximately 35-40 minutes, or until the top is lightly browned, dry and springs back to the touch. A toothpick inserted into the center of the cake should come out clean.
Remove cake from the oven and invert the pan over top of a glass (like a wine or liquor) bottle so that the cake is suspended upside-down to cool for approximately 1 hour. The cake may fall out of the pan during cooling, so check frequently to make sure it doesn’t smash the top of the cake, if so.
If the cake does not release during cooling, run a butter knife around the inside and center tube of the pan. Gently flip to a platter or serving plate.