Angel Food Cake
1 3/4 cups egg whites (about 12 eggs)
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 cups granulated sugar
1 1/4 cups sifted cake flour
2 teaspoons vanilla extract
3/4 teaspoon almond extract
3/4 teaspoon fresh lemon juice
Combine egg whites, cream of tartar and salt. Beat to very soft peaks. Turn mixer to lowest speed and gradually add sugar 1 tsp. at a time. Then add flour, 1 tsp. at a time. Do no over mix. Fold in vanilla, almond extract and lemon juice. Transfer to a nonstick angel food cake pan. Bake on bottom rack of 350° F. oven 45-50 minutes or until cake is golden and cracks on top feel dry. Invert pan and let cool. Remove onto serving platter.
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