37 PAULA DEEN’S BEST CAKES & PIES
1 cup cake fl our
½ teaspoon salt
12 large egg whites, room
temperature
1½ teaspoons cream of tartar
1½ cups granulated sugar
2 teaspoons lemon zest
1 teaspoon lemon extract
1 teaspoon vanilla extract
½ teaspoon almond extract
1 cup confectioners’ sugar
¼ cup fresh lemon juice
Garnish: candied lemon peel- Position rack in lower third of oven,
and preheat oven to 375°. - In a small bowl, sift together cake
fl our and salt twice. - In a large bowl, beat egg whites and
cream of tartar with a mixer at high
speed until foamy. Gradually add
granulated sugar, beating until stiff peaks
form. Beat in zest and extracts. Gently
fold fl our mixture into egg white mixture
until combined. Spoon batter into an
ungreased 10-inch tube pan. Gently tap
pan on counter to release air bubbles.- Bake until lightly browned and top
appears dry, 30 to 35 minutes. Remove
from oven, and immediately invert pan
onto a wire rack. Let cool completely.
Gently run a knife around sides and
center of pan to loosen cake, and invert
cake onto a serving plate. - In a small bowl, whisk together
confectioners’ sugar and lemon juice
until smooth; spoon onto cake. Garnish
with candied lemon peel, if desired.
Serve immediately.
Glazed Lemon
Angel Food Cake
Makes 1 (10-inch) cake- Bakinğ TiǙ -
Do not grease the pan for angel
food cakes; the batter will not rise.