The Best Angel Food Cake

Heat oven to 325 degrees.

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.

In a small bowl, combine flour with 3/4 cup sugar.

Place remaining 3/4 cup sugar next to the mixer.

Use a whisk to completely combine and aerate flour/sugar mixture.

In a large, grease-free mixing bowl, beat egg whites at low speed until just broken up and beginning to froth.

Add cream of tartar and salt and beat at medium speed until whites form very soft, billowy mounds.

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.

Add vanilla, lemon juice, and almond extract and beat until just blended.

Place flour/sugar mixture in a sifter set over waxed paper.

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.

Gently scrape batter into pan, smooth the top, and give pan a couple of raps on the counter to release any large air bubbles.

Bake in lower third of oven for 50 to 60 minutes until cake is golden brown and the top springs back when pressed firmly.

If cake pan has feet, invert pan onto them.

If not, invert pan over the neck of a bottle so that air can circulate all around it.

Allow to cool completely for 2 to 3 hours before removing from pan.

To unmold, run a knife or thin spatula around edges, being careful not to dislodge the golden crust.

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.

Cool cake completely, bottom side up.

When completely cold, cut slices by sawing gently with a serrated knife or pulling with a taut thread through the cake.

Serve cake the same day or freeze overnight if serving the next day.

(Cake may be frozen for up to 2 weeks, but will compress slightly.).