->Angel Food 08 <-

1 1/4 cup egg whites (about 10 whites)

1 tsp cream of tartar

1 1/2 cups sugar, divided

1 envelope (.43 ozs) vanilla sugar

1/2 tsp lemon juice

1 cup potato starch

1/2 tsp salt

In the large bowl of an electric mixer, beat the egg whites until

frothy. Add the cream of tartar and beat until stiff peaks form.

1 cup of sugar,

1 tbs at a time, beating well after

each addition. Add the vanilla sugar and the lemon juice.

Sift together the potato starch, salt and the remaining 1/2 cup of

sugar. Slowly fold the dry mixture into the beaten egg white

mixture. Pour the batter into an ungreased 9 inch tube pan and 350 degree F oven for 45 minutes. Remove from

the oven and invert immediately onto a cake rack to cool.

This cake does not have the same appearance or consistency as

'year-round angel food cake, but it is very good nonetheless. Do

not be alarmed, the cake may fall out of the pan when it is inverted

to cool.