Preheat oven to 300 degrees. Sift flour again into dry mixing bowl. Sift sugar into a separate bowl; set both aside. In a clean copper or stainless-steel bowl, beat egg whites to soft peaks, adding salt when whites are just foamy. (If using stainless-steel bowl, add cream of tartar with salt.) Gently fold in sugar with a rubber spatula; fold in flour in 2 batches. Do not overmix. Add vanilla, almond extract and lemon juice. When all ingredients are incorporated, pour batter into an ungreased 10-inch tube pan; smooth top. Bake about 1 hour, until cake is a pale and creamy brown color, the top springs back when gently pressed with finger, and a wooden skewer inserted in center comes out clean. Let cool upside down, inverting pan over the neck of a tall bottle. To serve, gently remove cake from pan, releasing sides with a knife. Cut cake with a serrated knife or break into pieces with two forks to avoid compressing cake. Serve with chocolate sauce or crushed fruit. Yield: 10 to 12 servings.

Recipe

Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy. Com