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Citrus-Scented Angel Food Cake

Yield 8 servings (serving size: 1 slice)
Grandmother Shaw baked on Fridays and Saturdays, making simple sweets like this.

Ingredients

  • 1 cup sifted all-purpose flour
  • 1 1/2 cups sugar, divided
  • 1 tablespoon grated lime rind
  • 12 large egg whites
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 teaspoon lemon extract
  • 1 tablespoon fresh lime juice

Nutrition Information

  • calories 227
  • caloriesfromfat 1 %
  • fat 0.2 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 7 g
  • carbohydrate 49.3 g
  • fiber 0.4 g
  • cholesterol 0.0 mg
  • iron 0.7 mg
  • sodium 157 mg
  • calcium 7 mg

How to Make It

  1. Preheat oven to 325°.

  2. Lightly spoon sifted flour into a dry measuring cup; level with a knife. Sift flour again into a small bowl; add 3/4 cup sugar and rind, stirring mixture well with a whisk.

  3. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually add remaining 3/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in lemon extract and lime juice. Sift 1/4 cup flour mixture over egg white mixture; gently fold in. Repeat procedure with remaining flour mixture, 1/4 cup at a time.

  4. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325° for 55 minutes or until cake springs back when lightly touched. Remove cake from the oven. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate.