Thursday, July 17, 2014

Lemon Angel Food Cake

 Here is a nice light summer cake to serve with your fresh berries.

1 cup  flour 
1.5 cups sugar 
12 large egg whites, at room temperature 
1 teaspoon cream of tartar 
1/4 tsp salt 
2 tablespoons juice from 1 lemon 
1/2 tsp vanilla extract 
2 T. grated lemon zest         
 Separate the eggs and place the whites in your mixer bowl.

 Place the flour and the sugar in a separate bowl.

 Beat the whites and when they start to turn white, sprinkle in the cream of tartar and salt.

Add the lemon juice and vanilla.

 They are ready when they form stiff peaks.

 Sift the flour and sugar mix a bit at a time over the whites and gently fold them until combined.

 Scoop the batter into a dry tube pan.  Do not coat it with cooking spray.  Plunk it on your counter to knock out any air pockets.  Bake it at 325 degrees for about 55 minutes.  It should spring back when you push it.

Remove it from the oven and cool it turned upside down on a funnel or a bottle.

When it is completely cool, run a knife around the side of the pan and slide it out.

Run a knife around the bottom and around the tube .

Slide it off the tube onto a plate.

Make a glaze with confectioners sugar beaten with the juice of a lemon and it's zest and drizzle it over the cake.  I served this with freshly picked strawberries.

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