set rack to lower middle position and heat oven to 325?. Whisk the flour and 3/4 cup of sugar in a small bowl. Place remaining sugar in a bowl by mixer.
Mix the egg whites on low in mixer until broken up and beginning to froth. Add cream of tartar and salt and beat at medium speed until whites are soft and billowy. Beat in the remaining sugar (the sugar you set aside) 1 tablespoon at a time, mix until the whites are shiny and form soft peaks. add vanilla, lemon juice and almond. Slowly add in the sifted flour/sugar mixture about 3 tablespoons at a time, folding in with rubber spatula. (I sifted it over the bowl)
Gently scape batter into an angel food cake pan. smoothing the top and tapping a couple times to remove large air bubbles.
bake until golden brown and springs back when pressed firmly. 50-60 minutes.
invert pan and let cool 2-3 hours. then run a knife around to loosen the cake but keep the golden crust in place.
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|Serving Size: 1 Serving (78g)|
|Recipe Makes: 12|
|Calories from Fat: 2 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 56mg||2 %|
|Potassium 141.5mg||4 %|
|Total Carbohydrate 39.9g||12 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 39.4g|
|Protein 5.5g||8 %|
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Calories per serving: 184
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