Citrus-Scented Angel Food Cake

recipe
Grandmother Shaw baked on Fridays and Saturdays, making simple sweets like this.

Yield:

8 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 325°.

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.

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.

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.

Chuck Williams,

Cooking Light

May 2005
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