Lemon angel food supreme

12 Servings

Ingredients

Quantity Ingredient
1 cup Cake flour
1½ cup Plus 2 tbsp sugar; divided
1½ cup Egg whites; about 10 eggs
1½ teaspoon Cream of tartar
1½ teaspoon Vanilla
½ teaspoon Lemon extract
¼ teaspoon Salt
3 Eggs
1 cup Sugar
½ cup Lemon juice
¼ cup Butter or margarine; melted
1 tablespoon Grated lemon peel
½ cup Whipping cream; whipped

Directions

LEMON SAUCE

Combine cake flour and ¾ 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 10-inch tube pan. Using a metal spatula or knife, cut through batter to remove air pockets. Bake at 375° for 30-35 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 MC-Recipe Digest by The Taillons <taillon@...> on Apr 08, 1998

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