Luscious Lemon Angel Food Cake

Directions

In a very large mixing bowl, bring egg whites to room temperature.

Meanwhile sift powdered sugar and flour together 3 times.

Set flour mixture aside.

Add cream of tartar and vanilla to egg whites. Beat until soft peaks form.

Gradually add the sugar, 2 tablespoon at a time until soft peaks form.

Sift about ¼th of the flour mixture over the egg white mixture, then gently fold in.

Repeat sifting and filding in the remaining flour mixture, using ¼th of it each time.

Gently fold in lemon peel.

Gently cut through cake batter with a knife or metal spatula.

Bake on lowest rack in a 350℉ (180℃) oven for 40 to 45 minutes or until top springs back when lgihtly touched.

Immediately invert cake in pan. Cool completely.

Using a narrow metal spatual loosen sides of cake from pan.

Remove cake from pan.

Using a serrated or very sharp knife, cut off the top 1 -inch of the cake; set aside.

With the knife held parallel to the side of the cake, cut around the hole in the cente rof the cake, leaving a 1-inch thickness of cake around the hole, then cut around inside the outer edge of the cake, leaving the outer cake wall 1-inch thick.

Using a spoon remove center of cake, leaving 1-inch thick base.

Place the hollowed out cake on a serving plate.

Spoon filling into the hollowed out section.

Replace the top of the cake. Cover and chill for 4- 24 hours.

Before serving, sift powdered sugar over the cake; if desired, garnish with lemon slices.

Lemon Cake Filling.

In a saucepan, stir together sugar, gelatin and salt.

Gradually stir in cold water. Stir in lemon peel and lemon juice.

Heat and stir just until gelatin dissolves.

If desired, stir in a few drops yellow food coloring.

Cool lemon gelatin mixture in a bath of ice water, stirring constantly for 5 to 8 minutes or until mixture is the consistency of corn syrup.

Remove lemon-gelatin mixture from ice water; set aside.

In a medium bowl beat 1 cup whipping crem until soft peaks form.

Fold ¼th of the whipped cream into the lemon gelatin mixture back into the remaining whipped cream.

Chill 5 minutes or until the mixture mounds when spooned.