Angel Food Cake

1 cup cake flour
1 cup powdered sugar
1 1/2 cups egg whites (about 9 to 12), room temperature
7/8 cup white (granulated) sugar
1/2 tsp. salt
1 1/2 tsp. cream of tartar
1 tsp. vanilla extract
1/4 tsp. lemon extract (optional)

Sift cake flour with powdered sugar; set aside.

In a large bowl, combine egg whites with salt, cream of tartar and extracts. Beat at high speed until foamy; continue beating at high speed, gradually adding granulated sugar 1/8 cup at a time. Continue beating until stiff peaks form. Add 1/4 cup of flour mixture, stirring 15 strokes (by hand) with a rubber spatula in an over-under motion. Rotate bowl 1/4 turn; add 1/4 cup flour and continue mixing and rotating bowl in the same way. After all the flour is mixed in, fold an additional 10 strokes; flour mixture should be completely blended into egg whites. Gently pour batter into an ungreased 10-inch tube pan. Cut through the batter twice (to remove any air pockets) then spread evenly until it is smooth on top and touches the sides.

Bake at 375 degrees for 35 to 40 minutes. Remove from oven and turn pan upside-down over the neck of a bottle; let cake cool completely. Carefully loosen the cake from the pan with a knife; remove from pan. Serve with fruit and cream or your favorite sauce or glaze.

Heavenly!