Birthday Angel Food Cake with Lemon Buttercream

Preheat oven to 350ºF.

Separate eggs, discarding or saving the yolks for later. Let egg whites sit until they reach room temperature. Once eggs are at room temperature, add extracts and salt to the whites. I highly recommend using a stand mixer with the flat attachment for the next step. You will need to beat the egg whites for about ten minutes. Gradually start adding in the fine sugar to the egg whites about three minutes into the process. (If you do not have extra fine sugar, measure a cup of regular sugar, then pulse it in a food processor until it become very fine.) Beat egg whites until they form stiff peaks.

Meanwhile, sift flour, powdered sugar, and cream of tartar. Repeat sifting process several times. I did this four times.

Once egg whites are ready, slowly fold in the flour mixture. Pour batter into an ungreased angel food cake pan and bake for about 35 minutes. The cake will be medium brown on top. Immediately invert cake after baking. Remove cake from the pan after it is completely cool.

For the icing, cream butter and Crisco. Add in powdered sugar and cream. Mix until sugar is completely blended. Add in vanilla, lemon juice, and lemon zest. Mix together. Ice cake once it is completely cooled.