Directions:
- 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.).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 103.15 Kcal (432 kJ) | ||
| Calories from fat | 1.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.17g | 0% | |
|---|---|---|---|
| Sodium | 207.16mg | 9% | |
| Potassium | 210.34mg | 4% | |
| Total Carbs | 14.79g | 5% | |
| Sugars | 1.53g | 6% | |
| Dietary Fiber | 0.33g | 1% | |
| Protein | 8.58g | 17% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 1.2mg | 7% | |
| Calcium | 7.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 118.15 Kcal (495 kJ) | ||
| Calories from fat | 1.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.19g | 0% | |
|---|---|---|---|
| Sodium | 237.28mg | 9% | |
| Potassium | 240.92mg | 4% | |
| Total Carbs | 16.95g | 5% | |
| Sugars | 1.76g | 6% | |
| Dietary Fiber | 0.38g | 1% | |
| Protein | 9.83g | 17% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 1.3mg | 7% | |
| Calcium | 8.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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