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1
Set the egg whites out about one hour ahead.
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2
Preheat the oven to 350 degrees.
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3
Combine the flour with the half-cup of sugar and the allspice.
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4
Sift four times.
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5
Set aside.
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6
In a large mixing bowl, beat the egg whites, cream of tartar and lemon juice together, with an electric mixer on high speed, until they hold a soft peak.
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7
Begin adding the remaining one cup of sugar, a quarter cup at a time, until all the sugar is blended.
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8
Using a rubber spatula, gently fold in the flour mixture until it is completely incorporated.
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9
Give it a few extra folds just to be sure all the flour is really mixed in, but be careful not to overmix.
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10
Gently scoop the batter into an ungreased angel food cake pan.
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11
Smooth the batter with the rubber scraper.
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12
Bake for 40 to 50 minutes, until the top is dark golden brown.
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13
When baked, remove the cake from the oven and invert it, with the pan at least an inch above the counter.
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14
If your pan doesn't have metal feet, set the pan onto four inverted teaspoons or bowls.
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15
Remove the cake after it has completely cooled by slipping a fork down the side between the cake and the pan in several places.
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16
Once the cake is loosened, gently pull it out of the pan.
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17
Dust with confectioners' sugar and serve with ice cream and fresh berries.
