Recipe - Lemon Angel Food Supreme

1 cup Cake flour
1 One half cup Plus 2 tbsp sugar; divided
1 One half cup Egg whites; about 10 eggs
1 One half teaspoon Cream of tartar
1 One half teaspoon Vanilla
One half teaspoon Lemon extract
One fourth teaspoon Salt

LEMON SAUCE
3 Eggs
1 cup Sugar
One half cup Lemon juice
One fourth cup Butter or margarine; melted
1 tablespoon Grated lemon peel
One half cup Whipping cream; whipped

Combine cake flour and Three fourths cup plus 2 tbsp sugar; set aside. In a mixing
bowl, beat egg whites, cream of tartar, extracts and salt until foamy. Add
the remaining sugar, 2 tbsps at a time, beating until stiff peaks form.
Gently fold in flour mixture, about a fourth at a time. Pour into an
ungreased 10inch tube pan. Using a metal spatula or knife, cut through
batter to remove air pockets. Bake at 375° for 3035 minutes or until top
is golden and cracks feel dry. Immediately invert pan; cool completely.
Loosen sides of cake from pan with a knife and remove. For sauce, beat eggs
and sugar in a double boiler. Stir in the lemon juice, butter and lemon
peel. Cook over simmering water until mixture thickens and reaches 160°,
about 15 minutes; chill. Fold in whipped cream. Serve with cake. Store
sauce in the refrigerator.

Recipe by: Quick Cooking March/April 1998

Posted to MCRecipe Digest by The Taillons taillon@access.mountain.net on
Apr 08, 1998