Classic Angel Food Cake

1 cup cake flour, sifted
1½ cups sugar, divided
12 lrg egg whites
1 teasp cream of tartar
¼ teasp salt
1½ teasp vanilla extract
1½ teasp lemon juice
½ teasp almond extract

Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour and 3/4 cup of the sugar, stirring with a whisk.

Place egg whites in a large bowl and beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 3/4 cup of sugar, 2 tablespoons at at time, beating until stiff peaks form. Beat in vanilla, lemon juice and almond extract. Sift 1/4 cup flour mixture over egg white mixture and fold it in. Repeat with remaining flour mixture, 1/4 cup at a time.

Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pickets by cutting through the batter with a knife. Bake at 325 degrees for 55 minutes or until cake springs back when lightly touched. Invert pan and cool completely. Loosen cake from sides of pan using a narrow spatula. Invert the cake onto a plate when cool.