Lemon Angel Food Cake Weight Watchers

Lemon Angel Food Cake Weight Watchers

Charles Gold

For an elegant, fat-free partner for after-dinner coffee, surround these individual angel food cakes with bright fresh berries.

1 c. sugar

3 tbsp. sugar

3/4 c. sifted cake flour

9 large egg whites

1/2 tsp. cream of tartar

1/4 tsp. salt

2 tsp. poppy seeds

1 tsp. finely grated lemon rind

1 tsp. vanilla extract

1/4 c. lemon juice

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1. Heat oven to 325 degrees F. In small bowl, sift 1/2 cup sugar with the flour and set aside.
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. Sift 1/4 cup sugar over whites and gently fold in with whisk. Repeat with another 1/4 cup sugar.
3. Sift a quarter of sugar-flour mixture over egg whites and gently fold in with whisk; repeat 3 more times. Fold in poppy seeds, lemon rind, and vanilla. Divide batter among 6 ungreased 4-inch tube pans. (If unavailable, use an ungreased 10-inch tube pan.) 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.
4. Meanwhile, prepare lemon glaze: In small saucepan, combine lemon juice and remaining 3 tablespoons sugar. Heat to boiling over high heat. Reduce heat to low and cook 5 minutes, stirring occasionally; set aside to cool.
5. To serve, loosen edges of cakes with small spatula; invert tube pans onto a serving plate and unmold cakes. Turn cakes right side up and brush tops generously with glaze.

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Lemon Angel Food Cake Weight Watchers

Source: https://www.countryliving.com/food-drinks/recipes/a1173/lemon-poppyseed-angel-food-cakes-3280/