Fat-Free Angel Food Cake With Lemon Glaze

1. 1

   Sift flour with half the sugar.

2. 2

   In a large whipping bowl put the whites, cream of tartar, salt and vanilla and whip until soft peaks form.

3. 3

   Then begin adding the rest of the sugar 2 tablespoons at a time, whipping well in between each addition.

4. 4

   Continue until stiff peaks form, then sift a quarter of the flour mixture over top.

5. 5

   Fold into whites with a spatula, gently.

6. 6

   Fold in remaining flour by quarters.

7. 7

   Carefully, pour into an ungreased angel tube pan and gently cut the batter through here and there with a knife to remove air pockets.

8. 8

   Bake 40 minutes or until lightly golden on top.

9. 9

   Cool cake upside down on top of a funnel for an hour, then run a knife around the edges and unmold onto a plate.

* Per serving · 4 servings · Values may vary.