Fresh lemon angel cake

1 Servings

Ingredients

Quantity Ingredient
1½ cup Superfine sugar
¾ cup + 1 1/2 Tbls. cake flour
2 cups Egg whites (16 large eggs)
1½ teaspoon Cream of tartar
¼ teaspoon Salt
3 tablespoons Fresh lemon juice
Colored rind of 2 lemons,
Removed with grater
LEMON YOGURT GLAZE

Directions

Place rack in center of oven & heat to 375. Have an ungreased 10" tube pan ready. Divide sugar in half. Sift ½ three times. Set aside. Sift other half with flour 3 times. Set aside. Put egg whites in 4 quart grease free bowl. Beat on low speed until frothy. Add cream of tartar & salt. Increase speed to medium & slowly add lemon juice. Beat until whites are thick & hold their shape but are still soft & moist, about 3 minutes. Add ¾ cup sifted sugar, one Tbls. at a time, beating well after each addition, until all sugar is added.

Increase speed to high. Stop beating when whites have increased in volume about fivefold, hold their shape, & are very thick, shiny & smooth, about 1½ minutes more. Gently but thoroughly fold in flour mixture, by thirds. Transfer to baking pan. Smooth surface with spatula. Cut through batter in 10 places to break any large air pockets. Bake until surface is very brown & toothpick inserted in center comes out clean, about 35 minutes, lay piece of foil lightly over top of cake during last 5 minutes if cake is too brown. Invert on empty wine bottle to cool completely. When cake is completely cool, use flexible knife to loosen it from sides & then bottom of pan. Invert onto rack. Cake can be kept at room temp. as long as 2 days, well covered. Frost with Lemon Yogurt glaze a few hours before serving.

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