LEMON ANGEL FOOD CAKE

YOU’LL NEED:

1 1/2 C. sifted cake flour
2 C. sugar
14 Egg whites, at room temperature
1 Pinch salt
1 Tsp. cream of tartar
1 Tsp. vanilla extract
1 Tsp. lemon extract
3 Tbsp. lemon juice

Lemon Glaze Icing

1 3/4 C. confectioners’ sugar
4 -5 Tbsp. fresh lemon juice

HOW TO MAKE:

1-1. Preheat oven to 300°F Sift flour into a dry mixing bowl.
2-Sift sugar into a separate bowl and set both aside.
3-Using a copper or stainless steel bowl, beat egg whites first until foamy.
4-At this point add salt and cream of tartar if using stainless steel bowl and then beat egg whites to soft peaks.
5-Gently fold in sugar with rubber spatula.
6-Next, fold flour in to egg white and sugar mixture in 2 batches.
7-Now, gently fold in vanilla, almond and lemon juice.
8-When all has been incorporated, pour batter into a 10-inch non-stick tube pan and smooth out top.
9-Bake for approximately 1 hour until cake is pale creamy brown color and top springs back when gently touched with finger and/or a wooden skewer comes out clean.
10-Cool cake upside down in pan.
11-When cool, remove cake from pan and frost with Lemon Glaze Icing.
12-To make glaze: Sift sugar into a small bowl.
13-Add lemon juice and beat until smooth.
14- Drip, drizzle or pour icing on top of cake after it has cooled.

Makes 14 Equal Servings

Nutritional Info Per Serving: Calories 243, Total Fat 0.2 g, Protein 4.8 g, Carbs 56 g, Sodium 66 mg, Fiber 0.2 g
7 SmartPoints

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