Lemon Angel Food Cake
2 large lemons
1 cup cake flour, (not self-rising)
1/2 cup confectioner's sugar
1 2/3 cups egg whites, 12 to 14 large egg whites
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/4 cups granulated sugar
1 large lemon
1/2 cup sugar
1 tablespoon cornstarch
1 tablespoon butter or margarine
Preheat oven to 375 deg. From lemons, grate 2 teaspoons peel and
squeeze 1 tablespoon juice; set aside. On waxed paper, mix flour
and confectioners' sugar; set aside.
In large bowl, with mixer at high speed, beat egg whites, cream of
tartar, and salt until soft peaks form. Beat in vanilla and lemon
juice. Beating at high speed, sprinkle in granulated sugar, 2
tablespoons at a time, beating until whites stand in stiff peaks.
Sift flour mixture over egg whites, one-third at a time, folding
in with rubber spatula after each addition, just until flour mixture
is completely incorporated. Fold in grated lemon peel. Spoon
batter into ungreased 10-inch tube pan with removable bottom; with
metal spatula, gently spread evenly. Bake cake 35 to 40 minutes,
until top springs back when lightly touched with finger. Invert
cake in pan on funnel or bottle; cool completely in pan.
Prepare Lemon Sauce: From lemon, grate 1 teaspoon peel and squeeze
1/4 cup juice. In 1-quart saucepan, mix sugar and cornstarch until
blended. Add lemon peel, lemon juice, butter or margarine, and
2/3 cup water; heat to boiling over high heat, stirring frequently.
Boil 1 minute, stirring. Transfer sauce to bowl; cover and
refrigerate until ready to serve. Yield: 1 1/4 cups.
With metal spatula, carefully loosen cake from pan; place on cake
plate. Serve cake with sauce.