Tasty Angel Pie

The snow-white "angel" cake (or, in other words, the "angel food" cake) has the most delicate airy structure. This pie is made with whipped egg whites, with no added butter, making it light and low in calories.

Ingredients

• Wheat flour (ideally flour for cakes) - 3/4 cup (120 g)
• Sugar - 1.5 cups (300 g)
• Large egg whites (room temperature) - 12 pcs.
• Salt - 1/4 tsp.
• Fresh lemon juice - 1 tsp + 1.5 tsp
• Vanilla extract - 1.5 tsp
• Almond extract - 1/2 tsp
• Powdered sugar - optional

Directions

1. Set the rack in the oven to a level below the average, and turn on the oven itself to preheat to 180 degrees. Line a large cake pan (more than 3 liters in volume), with a hole inside, with parchment, but do not grease.
2. Mix flour with 3/4 cup sugar, set aside.
3. In a large bowl, beat the egg whites with 1 teaspoon lemon juice with a mixer on medium-low speed for about 1 minute. Then increase the speed to medium-high and beat the whites for about 1 minute.
4. Continuing to beat, gradually, one tablespoon at a time, introduce the remaining sugar and salt, when all the sugar has been introduced, beat for another 2-3 minutes, until stable protein peaks.
5. Add 1.5 teaspoons of lemon juice and vanilla and almond extracts to the protein mass. Mix with hands. Pour 1/4 cup of flour through a sieve onto the surface of the proteins.
6. Then make a few movements with a spatula to just mix the flour into the proteins. Continue adding flour 1/4 cup at a time.
7. Pour the batter into the prepared pan, smooth the top with a spatula. In order for air bubbles to come out of the dough, the mold must be slightly shaken or hit several times on the table.
8. Place the mold in the oven and bake the angel pie until golden brown, 50-60 minutes (if the oven bakes unevenly, then 30 minutes after the start of baking, the pie should be rotated 180 degrees).
9. Remove the finished cake from the oven and, turning it over, place the form, for example, on the neck of the bottle so that the cake does not settle. Leave the angel cake in this state until completely cooled, about 2-3 hours.
10. Remove the cooled form with the pie from the bottle, run a knife blade along the edges of the form, and then turn it over onto a plate, remove the form, remove the parchment. Turn the pie upside down and dust the angel pie with powdered sugar if desired.