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Lemon And Poppyseed Angel Food Cakes

Make Lemon And Poppyseed Angel Food Cakes at home with Sugar Plus, Cake Flour, Egg Whites At Room Temperature, Cream Of Tartar, and Salt. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 cup
• 3/4 cup
• 9
• 1/2 tsp
• 1/4 tsp
• 2 tsp
• 1 tsp
• 1 tsp
• 1/4 cup

Method (preview)

1. 1

   Heat oven to 325 deg.

2. 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.

3. 3

   Sift 1/4 cup sugar over whites and gently fold in with whisk.

4. 4

   Repeat with another 1/4 cup sugar.

5. 5

   Sift a quarter of sugar-flour mixture over egg whites and gently fold in with whisk; repeat 3 more times.

6. 6

   Fold in poppy seeds, lemon rind, and vanilla.

7. 7

   Divide batter among 6 ungreased 4-inch tube pans. (If unavailable, use an ungreased 10-inch tube pan.)

8. 8

   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.

9. 9

   Meanwhile, prepare lemon glaze: In small saucepan, combine lemon juice and remaining 3 tablespoons sugar.

10. 10

    Heat to boiling over high heat.

11. 11

    Reduce heat to low and cook 5 minutes, stirring occasionally; set aside to cool.

12. 12

    To serve, loosen edges of cakes with small spatula; invert tube pans onto a serving plate and unmold cakes.

13. 13

    Turn cakes right side up and brush tops generously with glaze.

14. 14

    Garnish with berries if desired.