Lemon Angel Food Cake
|Sifted cake flour||1 1⁄2 Cup (24 tbs)|
|Superfine sugar||2 Cup (32 tbs)|
|Cream of tartar||1 1⁄2 Teaspoon|
|Egg whites||1 1⁄2 Cup (24 tbs) (Using 11 Or 12 Eggs)|
|Lemon peel||2 Teaspoon|
|Pure vanilla extract||1 1⁄2 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
|Lemon extract||1⁄2 Teaspoon|
1 Preheat the oven to 375°Fahrenheit
2 In abowl, sift flour along with 1 cup of sugar; repeat three times.
3 Keep aside.
4 In a bowl, mix salt and cream of tartar with egg whites and beat until stiff but not dry.
5 Mix in the remaining cup of sugar, 2 tablespoons at a time.
6 If using the mixer, set at low speed.
7 Beat constantly until meringue holds stiff peaks.
8 Gently fold with wire whip or spatula, avoid using mixer ffrom this point.
9 Add in lemon peel and extracts.
10 Gradually fold in the sugar-flour mixture, 2 tablespoons at a time, mixing well but gently.
11 Into ungreased 10-inch tube pan, put the batter
12 Using a knife, cut through the batter to remove any large air bubbles.
13 Bake in the oven for 30 minutes or until no imprint remains when lightly touched.
14 Invert pan on funnel or bottle until cake is completely cooled; remove from the pan.
15 Drizzle with Lemon Glaze and serve.