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1
Heat oven to 325 degrees.
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2
Have ready an ungreased 9 3/4-inch angelfood cake pan, preferably with a removable bottom, or use parchment or wax paper to line bottom of pan with nonremovable bottom.
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3
In a small bowl, combine flour with 3/4 cup sugar.
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4
Place remaining 3/4 cup sugar next to the mixer.
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5
Use a whisk to completely combine and aerate flour/sugar mixture.
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6
In a large, grease-free mixing bowl, beat egg whites at low speed until just broken up and beginning to froth.
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7
Add cream of tartar and salt and beat at medium speed until whites form very soft, billowy mounds.
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8
With the mixer still at medium speed, beat in 3/4 cup sugar, 1 tablespoon at a time, until all sugar is added and whites are shiny and form soft peaks.
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9
Add vanilla, lemon juice, and almond extract and beat until just blended.
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10
Place flour/sugar mixture in a sifter set over waxed paper.
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11
Sift flour mixture over egg whites about 3 tablespoons at a time, and gently fold it in, using a large rubber spatula, a large flat whisk, or your hand.
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12
Gently scrape batter into pan, smooth the top, and give pan a couple of raps on the counter to release any large air bubbles.
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13
Bake in lower third of oven for 50 to 60 minutes until cake is golden brown and the top springs back when pressed firmly.
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14
If cake pan has feet, invert pan onto them.
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15
If not, invert pan over the neck of a bottle so that air can circulate all around it.
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16
Allow to cool completely for 2 to 3 hours before removing from pan.
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17
To unmold, run a knife or thin spatula around edges, being careful not to dislodge the golden crust.
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18
Pull cake out of pan and cut the same way around removable bottom under the cake to release, or peel off parchment or wax paper, if used.
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19
Cool cake completely, bottom side up.
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20
When completely cold, cut slices by sawing gently with a serrated knife or pulling with a taut thread through the cake.
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21
Serve cake the same day or freeze overnight if serving the next day.
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22
(Cake may be frozen for up to 2 weeks, but will compress slightly.).
