Lemon-flavored Angel Food Cake

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¾ cup flour

¾ cup sugar

14 egg whites, at room temp.

1 ½ tsp cream of tartar

¼ tsp of salt

1 ½ tsp vanilla

grated peel of one lemon

¾ cup sugar

Preheat oven to 375 degrees F. Place the oven rack at the lowest position (cake is tall!).  Have ready a 10×4-inch tube pan.

pictureSift together the flour and ¾ cup of sugar.  Set aside.  In mixer bowl, beat the egg whites, cream of tartar (sifted, I sift everything!), salt, vanilla and lemon peel, till soft peaks form.  Add the remaining ¾ cup of sugar (sifted, of course), beating at high speed till stiff peaks.  Sift the flour-sugar mixture over the beaten whites, in a few additions, folding gently each time.  Pour batter into ungreased pan.  Cut gently though batter with spatula to break air bubbles.  Bake 30-40 minutes until crust is golden brown.  Immediately invert cake in pan over a funnel or a soft drink bottle, to cool upside-down.  When completely cool, remove from pan.  You may make a glaze and drizzle it over it.

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