Luscious Lemon Angel Food Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: LUSCIOUS LEMON ANGEL FOOD CAKE
Categories: Cakes
Yield: 12 Servings

-Patricia Dwigans fwds07a-
1 1/2 c Egg whites; 10-12 large
1 1/2 c Powdered sugar; sifted
1 c Cake flour; sifted, OR
- all purpose flour
1 1/2 ts Cream of tartar
1 ts Vanilla
1 c Sugar
1 ts Lemon peel; finely shredded

-------------------------------LEMON FILLING-------------------------------
3/4 c Sugar
1 pk Unflavored gelatin
ds Salt
3/4 c Cold water
1 ts Lemon peel; finely shredded
3 tb Lemon juice
Yellow food coloring;
- optional
1 c Whipping cream

----------------------------------GARNISH----------------------------------
Powdered sugar
Lemon slices; quartered,
- optional

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 till soft peaks
form. Gradually add the sugar, 2 tablespoon at a time until soft peaks
form. Sift about 1/4th of the flour mixture over the egg white mixture,
then gently fold in. Repeat sifting and filding in the remaining flour
mixture, using 1/4th 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~ oven for 40-45 minutes or till 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 till 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 5-8 minutes or till 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 till soft peaks form. Fold
1/4th of the whipped cream into the lemon gelatin mixture back into the
remaining whipped cream. Chill 5 minutes or till the mixture mounds when
spooned. Makes 3 cups.

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