Recipe - Fat-Free Angel Food Cake With Lemon Glaze

1 cup Sifted Cake Flour*
1 One half cup Sugar; (Divided In Half)
1 One half cup Egg Whites (11 Or 12
Usually); room temperature
1 One half cup Cream of tartar
One fourth teaspoon Salt
1 One half teaspoon Vanilla

GLAZE
One half cup Confectioner's sugar
Fresh Lemon Juice**

*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 recipeludigest Volume 01 Number 353 by James and Susan Kirkland
kirkland@gj.net on Dec 09, 1997