Fat-free angel food cake with lemon glaze
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sifted Cake Flour* |
| 1½ | cup | Sugar; (Divided In Half) |
| 1½ | cup | Egg Whites (11 Or 12 Usually); room temperature |
| 1½ | cup | Cream of tartar |
| ¼ | teaspoon | Salt |
| 1½ | teaspoon | Vanilla |
| ½ | cup | Confectioner's sugar |
| Fresh Lemon Juice** | ||
Directions
GLAZE
*measured after sifting
**enough to make a dribbly glaze, but not too thin Sift flour with half the sugar. In a large whipping bowl put the whites, cream of tartar, salt and vanilla, and whip until soft peaks form. Then begin adding the rest of the sugar 2 T. at a time, whipping well in between each addition. Continue until STIFF peaks form, then sift a quarter of the flour mixture over top. Fold into whites with a spatula, gently. Fold in remaining flour by quarters. Carefully, pour into an ungreased angel tube pan and gently cut the batter -through here and there with a knife to remove air pockets. Bake 40 minutes or until lightly golden on top. Cool cake upside down on top of a funnel for an hour, then run a knife around the edges and unmold onto a plate. Mix the confectioner's sugar and the lemon juice together well, and when the cake is totally cooled, drizzle it over the top.
Posted to recipelu-digest Volume 01 Number 353 by James and Susan Kirkland <kirkland@...> on Dec 09, 1997