Dessertscountryliving
Lemon and Poppyseed Angel Food Cakes
For an elegant, fat-free partner for after-dinner coffee, surround these individual angel food cakes with bright fresh berries.
👥 6 Servings👤 Country Living📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●whisk
- ●pan
- ●saucepan
- ●spatula
📝 Preparation Steps
1
Heat oven to 325 degrees F. In small bowl, sift 1/2 cup sugar with the flour and set aside.
2
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.
large egg whites9
3
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.
large egg whites9
4
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.
5
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.
Nutrition Facts
calories
214 calories
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