Serves: 8
Total Calories: 330
Add ½ cup sugar to the sifted flour, sift again 4 times and reserve.
Combine the egg whites, cream of tartar, salt and beat to soft peaks.
In a separate bowl, mix the vanilla and lemon juice. Add the rest of the sugar in four parts, mixing well between each until well blended. Sift in the flour mixture in four parts.
Fold in the egg whites with a large spoon.
Bake in a 10-inch tube cake pan for 30 to 40 minutes at 375 degrees. Remove from the oven, invert and cool on a wire rack.
Mix the confectioner’s sugar, lemonade and lemon zest together to frost the cake.
This Angel Food Cake recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.
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