Combine cake flour and 3/4 cup plus 2 tbsp sugar; set aside. In a mixing bowl, beat egg whites, cream of tartar, extracts and salt until foamy. Add the remaining sugar, 2 tbsps at a time, beating until stiff peaks form. Gently fold in flour mixture, about a fourth at a time. Pour into an ungreased 10-inch tube pan. Using a metal spatula or knife, cut through batter to remove air pockets. Bake at 375° for 30-35 minutes or until top is golden and cracks feel dry. Immediately invert pan; cool completely. Loosen sides of cake from pan with a knife and remove. For sauce, beat eggs and sugar in a double boiler. Stir in the lemon juice, butter and lemon peel. Cook over simmering water until mixture thickens and reaches 160°, about 15 minutes; chill. Fold in whipped cream. Serve with cake. Store sauce in the refrigerator.