Fat-free Angel Food Cake With Lemon Glaze

We should, of course, seek to continually improve our skills in leadership, personal discipline, time management, interpersonal relationships, and teaching. But above all these things, we should seek to increase our knowledge and enjoyment of Christ and deepen our love for Him (Phil. 3:8-14). After all, the deeper our love for Him the more we will become like Him in love and the more we will be able to teach others to love. There is, therefore, hardly anything better we can do for those we lead than to love the Lord Jesus Christ supremely and keep our love relationship with Him fresh and growing every day! Out of this blessed and holy love relationship will come a greater manifestation of God’s love in us, shining out to others and drawing them to Christ.

Alexander Strauch

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	t	Salt
1 1/2	t	Vanilla
1/2	c	Confectioner's sugar
		Fresh Lemon Juice**

INSTRUCTIONS

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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