INGREDIENTS

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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