Instructions: Sift together cake flour, 1/2 cup sugar and salt. Set aside.

Beat egg whites with cream of tartar until foamy. Continue beating as you add 1 tablespoon water, vanilla and lemon juice. Gradually add 1 cup sugar and beat until whites hold soft peaks. Sift flour mixture over and fold in gently.

Spoon into an ungreased 10 inch tube pan and sprinkle a little sugar on top.

Bake in a preheated 325-degree oven for 45 minutes or until done. (When a toothpick comes out clean and the top is springy to the touch, its ready).

Invert pan over the neck of a bottle until cake is cool; then unmold onto a serving plate.

The best way to cut an angel food cake is by using two forks and pulling in two directions. The slices are not as neat as with a knife, but a knife tends to flatten this airy cake. If you use a knife, make sure it is very sharp.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.