Angel cake

Egg whites, fresh, room temperature	1 ½ cups
Sugar, superfine	¾ cup + ¾ cup
Cake flour, sifted	1 cup
Cream of tartar	¼ teaspoon
Salt	¼ teaspoon
Vanilla extract or paste	2 teaspoons
Almond extract	1 teaspoon

1. Preheat oven to 325°F.
2. In a small bowl, whisk together ¾ cup sugar and the flour; set aside.
3. Using an electric mixer, beat the egg whites until frothy, and then add the cream of tartar and salt.
4. Beat until fully incorporated, and then add the remaining ¾ cup sugar, 1 to 2 tablespoons at a time.
5. Beat egg mixture to soft peaks. (A soft peak is when the egg whites look like soft waves, and when you lift the beater, the peaks droop back down into the batter. Avoid beating too long and forming stiff peaks.)
6. Add the vanilla and almond extracts, and beat for a few seconds to evenly distribute.
7. Sift the flour and sugar mixture over the egg whites in six to eight additions, and gently fold it in after each addition. (A gently touch is necessary, which cannot be rushed.)
8. Spoon the batter into an ungreased 9-inch tube pan with a removeable bottom.
9. Smooth the top with a spatula, and tap the pan on the counter once or twice to ensure that there are no large bubbles lurking beneath the batter’s surface.
10. Bake for 50 to 60 minutes, until the top springs back when lightly pressed.
11. Cool on a wire rack for at least an hour.
12. Gently run a thin knife around the sides (including the center), and then around the bottom of the pan to release the cake when you are ready to serve.

Note: As an experiment, I've tested this recipe with both plain and roasted sugar. Hubby claims the roasted is less sweet tasting while being more caramel flavored from an initial taste test.