1 1/2 cups large egg whites (11 or 12), at room temperature
1 tablespoon water
1 teaspoon cream of tartar
1/2 teaspoon pure vanilla extract
1 1/2 tablespoons plus 2 teaspoons fresh lemon juice
1 cup confectioners' sugar, sifted
2 tablespoons heavy cream
How to Make It
Preheat the oven to 325°. In a small bowl, stir 1 cup of the granulated sugar with the lemon zest. In a medium bowl, sift the flour with the salt and the remaining 1/2 cup of granulated sugar.
In a large bowl, beat the egg whites until foamy. Add the water, cream of tartar, vanilla and 2 teaspoons of the lemon juice and beat at medium-high speed until soft peaks form. Gradually add the lemon sugar and beat until the whites are stiff and glossy. Fold in the flour mixture in 3 batches. Spoon the batter into an angel food cake pan with a removable bottom and smooth the top. Using a knife, cut through the batter several times to release any air bubbles. Bake the cake for about 45 minutes, or until the top is golden and feels springy. Invert the cake pan onto the neck of a wine bottle and let the cake cool completely.
ONE SERVING: 243 calories, 1.3 gm total fat, 0.7 gm saturated fat.
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Review Body: There is no recipe for the glaze and what is on the top of this cake in the picture?
Is that coconut?
Are those almonds?
I don't believe this is even the recipe for the cake in the photograph.
Poorly edited indeed.
Review Rating: 2
Date Published: 2017-01-21
Author Name: Jody Mills Hanet
Review Body: There is no mention on how to make the glaze even though the ingredients are listed - confectioners sugar and whipping cream. It's as though the end of the recipe was cut off.
Review Rating: 3
Date Published: 2017-01-14
Author Name: annamarie
Review Body: i see heavy cream is one of the ingredients but it doesnt say where we are to use it...please advise....