1½cups plus 2 tablespoons superfine sugaruse divided
13large cage-free egg whitesat room temperature
2tablespoonsfresh lemon juice
½teaspoonkosher or fine sea salt
2teaspoonspure vanilla extract
Preheat oven to 350 degrees.
Combine the flour with ¾ cup plus 2 tablespoons sugar and set aside.
Place the egg whites, lemon juice, and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until foamy. Gradually beat in ¾ cup sugar, 2 tablespoons at a time, and beat until very stiff peaks form. Gradually beat in the flour mixture, then add the vanilla and beat.
Put the mixture into an ungreased 10-inch angel food cake pan and run a dinner knife through the batter to break up any air pockets.
Bake for 30 – 40 minutes or until the cake has risen and is golden brown. Cool the cake in the pan upside down, making sure that air can flow under the cake. Run a knife around the edges of the pan and transfer the cake to a plate or platter.