Fat-Free Angel Food Cake With Lemon Glaze - cooking recipe

Ingredients

1 c. sifted cake flour, measured after sifting
1 1/2 c. sugar, divided in half
1 1/2 c. egg whites (11 or 12 usually) at room temperature
1 1/2 tsp. cream of tartar
1/4 tsp. salt
1 1/2 tsp. vanilla

Preparation

Sift flour with half the sugar.
In a large whipping bowl put the whites, cream of tartar, salt and vanilla and whip until soft peaks form.
Then begin adding the rest of the sugar 2 tablespoons at a time, whipping well in between each addition.
Continue until stiff peaks form, then sift a quarter of the flour mixture over top.
Fold into whites with a spatula, gently.
Fold in remaining flour by quarters.
Carefully, pour into an ungreased angel tube pan and gently cut the batter through here and there with a knife to remove air pockets.
Bake 40 minutes or until lightly golden on top.
Cool cake upside down on top of a funnel for an hour, then run a knife around the edges and unmold onto a plate.