For an elegant, fat-free partner for after-dinner coffee, surround these individual angel food cakes with bright fresh berries.
Advertisement – Continue Reading Below
1
c.
sugar
3
tbsp.
sugar
3/4
c.
sifted cake flour
9
large egg whites
1/2
tsp.
cream of tartar
1/4
tsp.
salt
2
tsp.
poppy seeds
1
tsp.
finely grated lemon rind
1
tsp.
vanilla extract
1/4
c.
lemon juice
- Heat oven to 325 degrees F. In small bowl, sift 1/2 cup sugar with the flour and set aside.
- In large bowl, with wire whisk or electric mixer on high speed, beat egg whites, cream of tartar, and salt just until soft peaks form. Sift 1/4 cup sugar over whites and gently fold in with whisk. Repeat with another 1/4 cup sugar.
- Sift a quarter of sugar-flour mixture over egg whites and gently fold in with whisk; repeat 3 more times. Fold in poppy seeds, lemon rind, and vanilla. Divide batter among 6 ungreased 4-inch tube pans. (If unavailable, use an ungreased 10-inch tube pan.) Bake 35 to 40 minutes or until cakes are lightly browned and cake tester inserted in center comes out clean. (If using 10-inch pan, bake 55 to 60 minutes.) Invert pans and cool cakes completely in pans.
- Meanwhile, prepare lemon glaze: In small saucepan, combine lemon juice and remaining 3 tablespoons sugar. Heat to boiling over high heat. Reduce heat to low and cook 5 minutes, stirring occasionally; set aside to cool.
- To serve, loosen edges of cakes with small spatula; invert tube pans onto a serving plate and unmold cakes. Turn cakes right side up and brush tops generously with glaze.
Advertisement – Continue Reading Below
