- 1 c sifted cake flour (3 ounces)
- 1 ½ c sifted granulated sugar (10 1/2 ounces)
- 1 ¾ c egg whites (requires about 12 large eggs)
- 1 tsp cream of tartar
- ¼ tsp salt
- 1 ½ tsp vanilla extract
- 1 ½ tsp lemon juice
- ½ tsp almond extract
Adjust the oven rack to the lower-middle position. Preheat oven to 325° F.
In a medium mixing bowl, whisk together the flour and ¾ cup sugar. Put remaining ¾ cup sugar in a large measuring cup (or other container that pours easily).
Using either a stand mixer or a hand mixer, beat the egg whites until they are just broken up. With the mixer running, add the cream of tartar and salt.
Increase the mixer speed to medium and beat egg whites until soft and fluffy.
With the mixer still running on medium speed, gradually incorporate the remaining ¾ cup sugar, about a tablespoon at a time. Beat until egg whites are smooth, glossy, and form soft peaks.
Remove bowl from mixer. Sift about ¼ cup of the flour/sugar mixture over the egg whites. Gently fold together using a rubber spatula. Repeat with remaining flour/sugar mixture until all ingredients are well-combined.
Transfer the batter to the UNGREASED tube pan, smoothing the top. Give the cake a couple of firm raps on the counter to remove any large air bubbles.
Bake in the preheated oven for 50 to 60 minutes, until cake is golden brown and springs back when pressed firmly near the center.
Immediate flip the cake upside and elevate by putting the pan over the neck of a bottle (if using a traditional angel food cake pan use the prongs around the side of the pan to elevate). Cool the cake in the pan for at least 2 hours.
When cool, run a knife along the edge of the cake pan to loosen the sides. Be careful not to remove the golden crust from the cake.
Cut into slices by sawing back and forth with a serrated knife.