Heat oven to 375°. Using an electric mixer, beat egg whites, cream of tartar, and salt until the whites hold stiff peaks. With the mixer on, carefully add sugar, ¼ cup at a time, until the mix becomes glossy and peaks still hold – do not overmix. Beat in extracts. Using a rubber spatula, gently fold in flour. Spoon batter into an ungreased 9-inch (10-cup) tube pan. Bake 25 to 30 minutes or until a cake tester inserted comes out clean. Invert the pan onto a cooling rack. Let cool completely, then slide a thin knife around outer and inner edges of the cake to dislodge it from the pan. Slice and garnish with berries.