1 C. cake flour
1 1/2 C. superfine granulated sugar
1 1/4 C. egg whites (about 10 large egg whites), at room temperature
1 1/4 tsp. cream of tartar
1/4 tsp. salt
1 tsp. vanilla extract
1 tsp. grated lemon zest
Cooking Instructions

Preheat the oven to 350°F. Sift the flour twice with 1/2 C. of the sugar. With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter. Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 T. at a time, beating after each addition. Stir in the vanilla, and add lemon zest. Fold the flour and sugar mixture into the egg whites, 1/4 C. at a time, until just incorporated. Put the batter in an ungreased 10” tube pan and bake until the cake is a light golden brown and springy to the touch, about 1 hour. Invert the pan and let the cake cool completely before removing from the pan.

Yield: 14 servings
Calories: 128
Fat: 0g
Fiber: 0g