Yield: 10 servings
Prep Time: 20 min
Cook Time: 45 min
1 1/2 cups granulated white sugar
1 cup cake flour
1 1/2 cups egg whites
pinch of salt
3/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1 tablespoon freshly squeezed lemon juice
1. Sift flour and sugar before measuring. Measure out sifted sugar and flour, then sift flour and sugar together 7 more times (or running it in the food processor several times will work as well).
2. Beat egg whites by hand (do not use a mixer unless you have a whisk attachment). When frothy, add salt and cream of tartar and continue beating until you can turn the bowl you are beating them in upside down without liquid falling out. Fold in flour/sugar mixture a little at a time. Add vanilla and lemon.
3. Pour batter in an ungreased angel food cake pan. Place in a cold oven, and set temperature at 350 degrees F. Bake about 45 minutes.
4. When finished, turn pan upside down and let it remain in this position until cool. Remove from pan and serve as desired.