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Prepare an angel food cake pan.
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It's best with a removable bottom.
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Cut some parchment paper into a circle to fit the pan.
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Then fold the circle several times as if making a paper airplane and cut off the tip to create hole.
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Unfold and use to line the bottom of the cake pan.
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Preheat the oven to 325F (160C).
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Arrange the over rack(s) to allow the use of the lowest rack.
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Sift the flour (three times is best) into a measuring cup over waxed paper and use a knife to level off any excess.
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Do the same to measure out the sugar.
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Combine 3/4 cup of the sugar with the flour in a small bowl.
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Whisk to combine.
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In a large clean bowl add the egg whites.
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Preferably use a stand mixer with a whisk attachement for best results but a hand mixer will do the job in a pinch.
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Whisk at medium speed until the egg whites are beginning to froth.
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Add the cream of tartar and salt and increase the speed of the mixer.
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Continue whisking until very soft mounds begin to form.
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Continue whisking and add the remaining sugar, one tablespoon as a time.
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Keep whisking until the egg whites are shiny and form soft peaks.
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Add the vanilla, lemon juice and almond extract and whisk until just incorporated.
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Do not over whisk to form firm peaks or it will be harder to fold in the flour/sugar mixture without deflating the egg whites.
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Sift in 3 to 4 tablespoons of the flour/sugar mixture over the egg whites and gently fold in with rubber spatula.
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Repeat, sifting in more flour and gently fold until all the flour has been used.
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Gentle pour/transfer the batter into the un-greased angel food cake pan.
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Smooth out if needed and sharply tap the pan a few times on the counter to release any large air bubbles.
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Bake for 50 to 60 minutes until the cake rises and turns golden brown.
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The top should spring back when lightly touched.
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Remove from the oven and invest the pan over a wine bottle (or other suitable method) so the pan hangs freely and air is allowed to circulate for even cooling.
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Cool completely for 2 or 3 hours.
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To remove from the pan use a flexible thin knife and insert along the edge between the cake and the pan.
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Press the knife firmly along the pan and rotate all the way around to release the edges.
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Try to keep as much of the golden crust intact as possible.
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Release the center using the knife or a wire cake tester.
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Invert (top side down) and release the cake.
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Peel off the parchment paper.
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Cut using a long serrated bread knife.
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Serve the same day.
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37
If serving the next day freeze the cake overnight (to avoid absorbing any moisture).
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Can be frozen for up to one or two months.
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Serve with fresh berries, coulis or use in other recipes.
