Lemon Angel Food Cake Recipe

Preheat oven to 375 deg. From lemons, grate 2 teaspoons peel and squeeze 1 tablespoon juice; set aside. On waxed paper, mix flour and confectioners' sugar; set aside.

In large bowl, with mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks form. Beat in vanilla and lemon juice. Beating at high speed, sprinkle in granulated sugar, 2 tablespoons at a time, beating until whites stand in stiff peaks.

Sift flour mixture over egg whites, one-third at a time, folding in with rubber spatula after each addition, just until flour mixture is completely incorporated. Fold in grated lemon peel.

Spoon batter into ungreased 10-inch tube pan with removable bottom; with metal spatula, gently spread evenly. Bake cake 35 to 40 minutes, until top springs back when lightly touched with finger. Invert cake in pan on funnel or bottle; cool completely in pan.

Prepare Lemon Sauce: From lemon, grate 1 teaspoon peel and squeeze 1/4 cup juice. In 1-quart saucepan, mix sugar and cornstarch until blended. Add lemon peel, lemon juice, butter or margarine, and 2/3 cup water; heat to boiling over high heat, stirring frequently. Boil 1 minute, stirring. Transfer sauce to bowl; cover and refrigerate until ready to serve. Yield: 1 1/4 cups.

With metal spatula, carefully loosen cake from pan; place on cake plate. Serve cake with sauce.

Per serving Exchanges: 1/2 grain, 1/2 lean meat, 1/2 fruit, 1 1/2 other carbohydrate