Cake Recipes: Lemon Angel 01 by Recipe Cottage

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	Lemon Angel 01

		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.