Lemon Angel Food Cake
Cooking Instructions
- 1
Preheat 350
- 2
Food process sugar until super fine. Sift half of the sugar with salt and cake flour. Set remaining sugar aside to be added to whites.
- 3
Combine egg whites (room temp), vanilla, cream of tartar, lemon zest. Stir on med high speed until stiff peaks form, about 4 minutes
- 4
Reduce speed and add remaining sugar until just combined.
- 5
Gradually sprinkle in cake flour and hand fold into the mixture a little at a time. Don't over mix.
- 6
SPOON batter into a 9 or 10 inch ungreased tube pan and bee for 35 minutes until top is golden brown and springs back when touched.
- 7
Cool Completely.
- 8
Lemon Glaze -- combine 1 cup confectioners sugar and 3-4 tablespoons of lemon juice and 1/2 teaspoon of lemon zest.
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