ANGEL CAKE

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One 10-inch tube cake
A high, very moist, and tender angel cake.
The egg whites should be 60° to 70°F. Preheat the oven to 350°F. Have ready an ungreased 10-inch tube pan.
Sift together 3 times:
  1 cup sifted cake flour
  3⁄4 cup sugar
  1⁄2 teaspoon salt
Combine in a large bowl, and beat on low speed for 1 minute:
  1 1⁄2 cups egg whites (about 11 large whites)
  1 tablespoon water
  1 tablespoon fresh lemon juice
  1 teaspoon cream of tartar
  1 teaspoon vanilla
  (1⁄4 teaspoon almond extract)
Increase the speed to medium-high and beat until the mixture increases 4 1⁄2 to 5 times in volume and resembles a bowl of soft foam. (This takes anywhere from 3 to 5 minutes.) The foam will hold a very soft, moist shape when the beaters are lifted. On medium-high speed, beat in 1 tablespoon at a time, taking 2 to 3 minutes:
  3⁄4 cup sugar
When all the sugar has been added, the foam will be creamy white and hold soft, moist, glossy peaks that bend over at the points; do not beat until stiff. If the mixer bowl is nearly full, transfer the mixture to a wide 4- to 6-quart bowl for easier folding. Sift a fine layer of the flour mixture (about 1⁄4 cup) evenly over the batter and fold gently with a rubber spatula only until the flour is almost incorporated; do not stir or mix. Repeat 7 more times, folding in the last addition until no traces of flour are visible. Pour the batter into the pan and tilt or spread to level the top. Bake until a cake tester inserted in the center comes out clean, 35 to 40 minutes.
Over this cake, we like to dribble:
  European Chocolate Icing
thinned a bit by an additional tablespoon of cream. Or try:
Translucent Sugar Glaze made with orange or lemon juice.