High Altitude Angel Food Cake

High Altitude Angel Food Cake

1 1/2 cups plus 2 Tablespoons flour
1 1/2 cups sugar
14 egg whites
pinch of salt
2 tsp vanilla extract
1/2 teaspoon almond extract
1 teaspoon lemon juice

Preheat oven to 325 degrees.  Sift flour into a dry mixing bow.  Sift sugar into a separate bowl and set both bowls aside.
In a Stainless steel bowl, beat egg whites to peaks that fall over; add salt when whites are just foamy(if bowl is stainless, add cream of tater as well.  Gently fold in sugar with rubber spatula; fold in flour in 2 batches, then add vanilla and almond extracts and lemon juice.  When all is completely incorporated, pour batter into a 10-inch tub e pan and smooth top.
Bake until cake is a pale, creamy brown color, top springs back when gently touched with finger, and a wooden skewer inserted in center comes out clean (about 40 minutes). Cool upside down.