Simple, delicate, and uber-fluffy.
Adjust oven rack to the middle position and preheat to 350°F . Sift cake flour and set aside. Combine egg whites, sugar, and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment. Mix on low to loosen, about 1 minute, then increase to medium-low and whip 3 minutes; the whites will be dense and dark.With the mixer still running, add lemon juice and salt. Immediately increase to medium and whip 3 minutes more; the meringue will be thin but foamy.
Sprinkle cake flour on top and stir with a flexible spatula to roughly combine. Switch to a folding motion, scraping from the bottom up and folding through the center, until no pockets of flour remain. Scrape the batter into a 10-inch aluminum tube pan ; if you notice any small pockets of unincorporated flour, simply pause to mix them in. Bake until the cake is puffed, golden blond, and firm to the touch, about 45 minutes, or to an internal temperature of 206°F.
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