Beat egg whites (at room temperature) until foamy. Add cream of tartar, salt, and water; beat until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff peaks form. Sprinkle flour over egg white mixture, 1/2 cup at a time; fold in carefully. Fold in flavorings.
Pour batter into an ungreased 10-inch tube pan, spreading evenly with a spatula. Bake at 325° for 45 minutes or until cake springs back when lightly touched. Remove from oven, and invert pan. Cool 40 minutes; remove cake from pan.