| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes, Lowfat | 1 | Servings | |
INGREDIENTS
| 1 | c | Sifted Cake Flour* |
| 1 1/2 | c | Sugar; (Divided In Half) |
| 1 1/2 | c | Egg Whites (11 Or 12 Usually); room temperature |
| 1 1/2 | c | Cream of tartar |
| 1/4 | ts | Salt |
| 1 1/2 | ts | Vanilla |
| 1/2 | c | Confectioner's sugar |
| Fresh Lemon Juice** |
INSTRUCTIONS
GLAZE *measured after sifting **enough to make a dribbly glaze, but not too thin Sift flour with half the sugar. In a large whipping bowl put the whites, cream of tartar, salt and vanilla, and whip until soft peaks form. Then begin adding the rest of the sugar 2 T. at a time, whipping well in between each addition. Continue until STIFF peaks form, then sift a quarter of the flour mixture over top. Fold into whites with a spatula, gently. Fold in remaining flour by quarters. Carefully, pour into an ungreased angel tube pan and gently cut the batter -through here and there with a knife to remove air pockets. Bake 40 minutes or until lightly golden on top. Cool cake upside down on top of a funnel for an hour, then run a knife around the edges and unmold onto a plate. Mix the confectioner's sugar and the lemon juice together well, and when the cake is totally cooled, drizzle it over the top. Posted to recipelu-digest Volume 01 Number 353 by James and Susan Kirkland <kirkland@gj.net> on Dec 09, 1997
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