Angel Food Cake

Instructions

1. Prepare the Oven and Pan
   Preheat oven to 325°F (165°C). Ensure your 10-inch tube pan is completely clean and dry - any grease will prevent the cake from rising properly. Do not grease the pan.
2. Sift Dry Ingredients
   In a medium bowl, sift the cake flour and 3/4 cup (150g) of the granulated sugar together 3 times. This incorporates air and ensures there are no lumps. Set aside.
3. Beat Egg Whites
   In a large mixing bowl or stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until frothy. Add the cream of tartar and salt, then increase speed to medium-high and beat until soft peaks form.
4. Add Sugar and Flavorings
   Gradually add the remaining 3/4 cup (150g) of sugar, about 2 tablespoons at a time, while continuing to beat. Once all sugar is incorporated, beat until medium peaks form (tips that curl slightly). Fold in the vanilla extract, almond extract (if using), lemon juice, and lemon zest.
5. Fold in Flour Mixture
   Using a large rubber spatula, gently fold the flour-sugar mixture into the egg whites in 3 additions. Use a light hand and fold just until incorporated - overmixing will deflate the batter.
6. Bake the Cake
   Gently spoon the batter into the ungreased tube pan. Run a knife through the batter to remove any large air pockets, then smooth the top. Bake for 35-40 minutes, or until the top springs back when lightly touched and a toothpick inserted comes out clean.
7. Cool Upside Down
   Immediately invert the pan onto a cooling rack or bottle neck and allow the cake to cool completely upside down, about 1-2 hours. This prevents the cake from collapsing as it cools.
8. Serve and Store
   Once completely cool, run a thin knife around the edges of the pan and around the center tube to loosen the cake. Invert onto a serving plate, dust with powdered sugar if desired, and serve with fresh berries. Store leftover cake covered at room temperature for up to 3 days.