Preheat oven to 375. In a large bowl, beat egg whites, cream of tartar, and salt at high speed with a mixer until foamy. Gradually add granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in orange zest and orange extract.
In a small bowl, sift together confectioners' sugar, flour, and cocoa; gradually fold into egg white mixture. Spoon batter into an ungreased 10-inch tube pan.
Bake for 30 to 32 minutes or until lightly browned. Invert cake onto the small end of a large funnel; let cool completely. ( or my pan has legs so I don't have to use the funnel)Gently run a knife around edge of cake to release sides. Remove cake from pan. Drizzle with Sweet Orange Glaze.
SWEET ORANGE GLAZE: Makes about 3/4 cup. In a small bowl, combine sugar, cream cheese, milk, and orange extract. Beat a low speed with a mixer until smooth.