Lemon Angel Food Cake

By JDARK

Ingredients

• Angel Food Cake:
• 2 large lemons
• 1 cup cake flour
• 1/2 cup confectioner's sugar
• 1-2/3 cup egg whites
• 1-1/2 teaspoons cream of tartar
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1-1/4 cups granulated sugar
• Lemon Sauce:
• 1 large lemon
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon margarine or butter

Details

Servings 12
Preparation time 20mins
Cooking time 55mins

Preparation

Step 1

Angel Food Cake:
1. Preheat oven to 375 degrees F.
2. From lemons, grate 2 teaspoons lemon peel and squeeze 1 tablespoon juice; set aside.
3. On waxed paper, mix flour and confectioner's sugar; set aside.
4. In large bowl, with mixer on high speed, beat egg whites, cream of tartar and salt until soft peaks form.
5. Beat in vanilla and lemon juice.
6. Beating at high speed, sprinkle granulated sugar, 2 tablespoons at a time, beating until whites stand in stiff peaks.
7. Sift flour over egg whites, 1/3 at a time, folding in with rubber spatula after each addition, just until flour mixture is completely incorporated.
8. Fold in lemon peel.
9. Spoon batter into ungreased 10" tube pan with removable batter.
10. With metal spatula, gently spread evenly.
11. Bake cake 35 to 40 minutes, until top springs back when lightly touched with finger.
12. Invert cake in pan; cool completely.

Sauce:
13. From lemon, grate 1 teaspoon peel and squeeze 1/4 cup juice.
14. In 1-quart saucepan, mix sugar and cornstarch until blended.
15. Add lemon peel, lemon juice and margarine and 2/3 cups water; heat to boiling over high heat, stirring frequently.
16. Boil 1 minute, stirring.
17. Transfer sauce to bowl; cover and refrigerate until ready to serve.
18. Loosen cake from pan and top with sauce.