Classic Angel Food Cake

Step 1

Position oven rack in lower third. Preheat to 325°F. Use an ungreased 10-inch tube pan with a removable bottom.

Step 2

Sift cake flour with 0.75 cup sugar 4 times into a small bowl. Set aside.

Step 3

Bring egg whites to room temperature if cold. They should be 65–70°F for best volume.

Step 4

Add cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form, ~2 minutes.

Step 5

Gradually sprinkle remaining 0.75 cup sugar over whites while beating. Increase speed to high, beat until stiff glossy peaks form, ~4 minutes.

Step 6

Drizzle vanilla and almond extracts plus lemon juice over the meringue. Fold gently 2-3 times to combine.

Step 7

Sift 1/4 of the flour mixture over meringue. Fold gently until no white streaks remain. Repeat with remaining flour in 3 batches.

Step 8

Pour batter into ungreased tube pan. Gently smooth the top with an offset spatula.

Step 9

Bake for 35–40 minutes. The top should be golden brown; a toothpick should come out clean.

Step 10

Remove from oven. Immediately invert the pan onto a cooling rack or onto the neck of a wine bottle. Cool completely inverted, ~2 hours.

Step 11

Run a thin knife around the sides and center tube to loosen the cake. Slide onto a serving plate.