Recipe - Citrus Angel Cake

1 One half cup Egg white (1012 large), at
room temperature
1 One half cup Sifted powdered sugar
1 cup Sifted cake flour(or sifted
allpupose)
1 One half teaspoon Cream of tartar
1 cup Granulated sugar
1 teaspoon Orange or lemon peel, finely
shredded

CITRUS GLAZE
1 cup Sifted powdered sugar
1 teaspoon Orange or lemon peel, finely
shredded
1 tablespoon Orange juice (up to 2)

Heat oven to 350*. Sift powdered sugar and flour together 3 times, set
aside. Beat egg whites and cream of tarter on medium to high speed till
soft peaks form ( tips curl). Gradually add granulated sugar, 2 tbls. at a
time, beating until stiff peaks form (tips stand straight). Sift about 1/4
of the flour mixture over beaten egg whites; gently fold in. Repeat,
folding One fourth of flour mixture at a time, the fold in orange or lemon peel.
Spoon batter evenly into an ungreased 10" tube pan. Gently cut through
batter. Bake on lowest oven rack 4045 minutes or till top springs back
when lightly touched. Immediately invert cake in pan. Cool completely.
Remove cake from pan. Drizzle with citrus glaze. Mix powd.sugar and citrus
peel. Stir in O.J. 1 tsp. at a time, till of drizzling consistency.
Posted to MCRecipe Digest V1 #342

Recipe by: Better Homes & Garden Healthy Cooking Dlx.

From: Hoppie steveh@ccnet.com

Date: Fri, 13 Dec 1996 13:30:55 0800 (PST)