INGREDIENTS

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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