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Name: Fresh Lemon Angel Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: Colored rind of 2 lemons,; Removed with grater; 1/4 ts Salt; 3 tb Fresh Lemon Juice; 2 c Egg whites (16 large eggs); LEMON YOGURT GLAZE; 3/4 c + 1 1/2 Tbls. cake flour; 1 1/2 ts Cream of tartar; 1 1/2 c Superfine sugar

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INGREDIENTS

Colored rind of 2 lemons,
Removed with grater
1/4 ts Salt
3 tb Fresh Lemon Juice
2 c Egg whites (16 large eggs)
LEMON YOGURT GLAZE
3/4 c + 1 1/2 Tbls. cake flour
1 1/2 ts Cream of tartar
1 1/2 c Superfine sugar

Servings

INSTRUCTIONS

Place rack in center of oven & heat to 375. Have an ungreased 10" tube pan ready. Divide sugar in half. Sift 1/2 three times. Set aside. Sift other half with flour 3 times. Set aside. Put egg whites in 4 quart grease free bowl. Beat on low speed until frothy. Add cream of tartar & salt. Increase speed to medium & slowly add lemon juice. Beat until whites are thick & hold their shape but are still soft & moist, about 3 minutes. Add 3/4 cup sifted sugar, one Tbls. at a time, beating well after each addition, until all sugar is added. Increase speed to high. Stop beating when whites have increased in volume about fivefold, hold their shape, & are very thick, shiny & smooth, about 1 1/2 minutes more. Gently but thoroughly fold in flour mixture, by thirds. Transfer to baking pan. Smooth surface with spatula. Cut through batter in 10 places to break any large air pockets. Bake until surface is very brown & toothpick inserted in center comes out clean, about 35 minutes, lay piece of foil lightly over top of cake during last 5 minutes if cake is too brown. Invert on empty wine bottle to cool completely. When cake is completely cool, use flexible knife to loosen it from sides & then bottom of pan. Invert onto rack. Cake can be kept at room temp. as long as 2 days, well covered. Frost with Lemon Yogurt glaze a few hours before serving. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

NOTES

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Fresh Lemon Angel Cake

Colored rind of 2 lemons,
 Removed with grater
1/4 ts Salt
3 tb Fresh Lemon Juice
2 c Egg whites (16 large eggs)
 LEMON YOGURT GLAZE
3/4 c + 1 1/2 Tbls. cake flour
1 1/2 ts Cream of tartar
1 1/2 c Superfine sugar

Place rack in center of oven & heat to 375. Have an ungreased 10"  tube pan ready. Divide sugar in half. Sift 1/2 three times. Set  aside. Sift other half with flour 3 times. Set aside. Put egg whites  in 4 quart grease free bowl. Beat on low speed until frothy. Add  cream of tartar & salt. Increase speed to medium & slowly add lemon  juice. Beat until whites are thick & hold their shape but are still  soft & moist, about 3 minutes. Add 3/4 cup sifted sugar, one Tbls. at  a time, beating well after each addition, until all sugar is added.  Increase speed to high. Stop beating when whites have increased in  volume about fivefold, hold their shape, & are very thick, shiny &  smooth, about 1 1/2 minutes more. Gently but thoroughly fold in flour  mixture, by thirds. Transfer to baking pan. Smooth surface with  spatula. Cut through batter in 10 places to break any large air  pockets. Bake until surface is very brown & toothpick inserted in  center comes out clean, about 35 minutes, lay piece of foil lightly  over top of cake during last 5 minutes if cake is too brown. Invert  on empty wine bottle to cool completely. When cake is completely  cool, use flexible knife to loosen it from sides & then bottom of  pan. Invert onto rack. Cake can be kept at room temp. as long as 2  days, well covered. Frost with Lemon Yogurt glaze a few hours before  serving.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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Nutrition

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Serving Size: 1 Serving (407g)
Recipe Makes: 1 Servings

Calories: 1331
Calories from Fat: 3 (0%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 5.3mg		0 %
Potassium 296.3mg		8 %
Total Carbohydrate 342.2g		101 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 341.6g
Protein 0.4g		1 %
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Calories per serving: 1331

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