Measure out egg whites and place in a mixing bowl. Let stand at room temperature for about 30 minutes.

Sift confectioners sugar and flour together three times. Set aside.

Add cream of tartar, extract and salt to the egg whites. Beat on high-speed in stand or hand-held mixer until frothy. Gradually add sugar, and continue whipping until all sugar is dissolved and stiff peaks form. Stop beating process.

Fold in flour mixture about ½ cup at a time. Gently spoon into an ungreased 10 inch tube pan. Using a kitchen knife, cut through the batter to remove air pockets.

Bake at 350 degrees for 35-40 minutes or until cake springs back when lightly touched. As soon as you take out of oven, invert onto standing position using feet on pan or a bottle. Cool completely before removing cake from pan.