Position an oven rack in the lower part of the oven. Preheat the oven to 375°F. Sift the flour with 3/4 cup of the sugar. Re-sift three times. Set aside. Set aside an ungreased 9-3/4 inch angel food cake pan.
Set the remaining 3/4 sugar next to the mixer.
In the bowl of a heavy-duty mixer fitted with the whisk attachment beat the egg whites or aqua faba at low speed until beginning to froth. Add the cream of tartar and salt; beat at medium speed until whites form very soft billowy mounds.
Add the 3/4 cup of reserved sugar, 1 tablespoon at a time on medium speed, until all sugar is added and the whites are shiny & form soft peaks. Add the vanilla, lemon juice, and almond extract and beat until just blended.
Sift enough of the flour mixture in to dust the top of thefoam. Using a spatula, fold in gently. Continue until all of the flour mixtureis incorporated.
Pour the batter into ungreased pan and transfer to the oven to bake, until golden brown, 50 to 60 minutes. Transfer to a rack to cool, preferable upside down. Remove from the pan and serve.