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Lemon And Poppyseed Angel Food Cakes

1 cup sugar, plus 3 Tbsp
3/4 cup sifted cake flour
9 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/4 teaspoon salt
2 teaspoons poppy seeds
1 teaspoon lemon rind, grated
1 teaspoon vanilla extract
1/4 cup lemon juice

Heat oven to 325 deg. In small bowl, sift 1/2 cup sugar with the
flour and set aside. In large bowl, with wire whisk or electric
mixer on high speed, beat egg whites, cream of tartar, and salt
just until soft peaks form. Sift 1/4 cup sugar over whites and
gently fold in with whisk. Repeat with another 1/4 cup sugar.
Sift a quarter of sugar-flour mixture over egg whites and gently
fold in with whisk; repeat 3 more times. Fold in poppy seeds,
lemon rind, and vanilla. Divide batter among 6 ungreased 4-inch
tube pans. (If unavailable, use an ungreased 10-inch tube pan.)
Bake 35 to 40 minutes or until cakes are lightly browned and cake
tester inserted in center comes out clean. (If using 10-inch pan,
bake 55 to 60 minutes.) Invert pans and cool cakes completely in
pans. Meanwhile, prepare lemon glaze: In small saucepan, combine
lemon juice and remaining 3 tablespoons sugar. Heat to boiling
over high heat. Reduce heat to low and cook 5 minutes, stirring
occasionally; set aside to cool. To serve, loosen edges of cakes
with small spatula; invert tube pans onto a serving plate and unmold
cakes. Turn cakes right side up and brush tops generously with
glaze. Garnish with berries if desired.


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