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Ingredients Jump to Instructions ↓

  1. Lemon Angel Food Cake

  2. 2 large lemons

  3. 1 cup cake flour, (not self-rising)

  4. 1/2 cup confectioner's sugar

  5. 1 2/3 cups egg whites,

  6. 12 to 14 large egg whites

  7. 1 1/2 teaspoons cream of tartar

  8. 1/2 teaspoon salt

  9. 1 teaspoon vanilla extract

  10. 1 1/4 cups granulated sugar

  11. 1 large lemon

  12. 1/2 cup sugar

  13. 1 tablespoon cornstarch

  14. 1 tablespoon butter or margarine

  15. 375 deg. From lemons, grate

  16. 2 teaspoons peel and squeeze 1 tablespoon juice; set aside. On waxed paper, mix flour

  17. and confectioners' sugar; set aside.

  18. In large bowl, with mixer at high speed, beat egg whites, cream of

  19. tartar, and salt until soft peaks form. Beat in vanilla and lemon

  20. juice. Beating at high speed, sprinkle in granulated sugar, 2

  21. tablespoons at a time, beating until whites stand in stiff peaks.

  22. Sift flour mixture over egg whites, one-third at a time, folding

  23. in with rubber spatula after each addition, just until flour mixture

  24. is completely incorporated. Fold in grated lemon peel. Spoon

  25. batter into ungreased 10-inch tube pan with removable bottom; with

  26. 35 to 40 minutes,

  27. until top springs back when lightly touched with finger. Invert

  28. cake in pan on funnel or bottle; cool completely in pan.

  29. Prepare Lemon Sauce: From lemon, grate 1 teaspoon peel and squeeze

  30. 1/4 cup juice. In 1-quart saucepan, mix sugar and cornstarch until

  31. blended. Add lemon peel, lemon juice, butter or margarine, and 2/3 cup water; heat to boiling over high heat, stirring frequently.

  32. Boil 1 minute, stirring. Transfer sauce to bowl; cover and refrigerate until ready to serve. Yield: 1 1/4 cups.

  33. With metal spatula, carefully loosen cake from pan; place on cake

  34. plate. Serve cake with sauce.

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