Directions: |
Directions:1. Heat oven to 325º. Have ready an UNGREASED 9 3/4 inch angel food cake pan, preferably with a removable bottom, or use parchment or wax paper to line bottom of the pan with a nonremovable bottom. 2. In a small bowl, combine flour with 3/4 c. sugar. Place remaining 3/4 c. sugar next to the mixer. Use a whisk to completely combine and aerate flour/sugar mixture. 3. In a large, grease-free mixing bowl, beat egg whites at a low speed until just broken up and beginning to forth. Add cream of tartar and salt and beat at medium speed until whites form very soft billowy mounds. With the mixer still at medium speed, beat in 3/4 c. sugar, 1 TBS at a time, until all sugar is added and whites are shiny and form soft peaks Add vanilla, lemon juice, and almond extract and beat until just blended. 4. Place flour/ sugar mixture in a sifter set over waxed paper. Sift flour mixture over egg whites about 3 TBS at a time, and gently fold it in, using a large rubber spatula, a large flat whisk, or your hand. 5. Gently scrape batter into the pan, smooth the top, and give the pan a couple of taps on the counter to release any large air bubbles. 6. Bake in the lower third of the oven for 50 minutes until cake is golden brown and top springs back when pressed firmly. 7. If cake pan has feet, invert pan onto them. If not, invert pan over the neck of a bottle so that air can circulate all around it. Allow it to cool completely in the pan. 8. Take a knife and run it along the outside circle and inside the hole of the pan to loosen the cake from the edges of the cake pan. Gently turn pan over to remove cake from pan. |