Giselle'S Angel Food Cake

• 1 1/3 cups superfine sugar, divided
• 1 cup all-purpose flour
• 10 large egg whites (at room temperature)
• 1 teaspoon cream of tartar
• Dash of salt
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon almond extract
• Seasonal berries (optional)

1. Preheat oven to 350u0b0.
2. Sift together 1/3 cup sugar and flour; set flour mixture aside.
3. Beat egg whites at medium speed of a mixer in a large bowl until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in. Fold in vanilla, lemon juice, and almond extract.
4. Spoon cake batter evenly into a 10-inch tube pan, spreading evenly. Break large air pockets by cutting through cake batter with a knife. Bake at 350u0b0 for 40 minutes or until cake springs back when lightly touched. Invert pan, and cool cake for 40 minutes. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a serving plate, and garnish with fresh berries, if desired.

sugar, flour, egg whites, cream of tartar, salt, vanilla, lemon juice, almond, berries

Taken from www.myrecipes.com/recipe/giselles-angel-food-cake (may not work)