-
1
Heat oven to 325u00b0. Beat egg whites, cream of tartar and salt in large bowl with electric mixer on high speed until foamy.
-
2
Gradually beat in 1 cup of the sugar, 2 tablespoons at a time, until stiff peaks form; set aside.
-
3
Mix remaining 1 cup sugar, the flour and lemon peel in large bowl; set aside.
-
4
Beat egg yolks in medium bowl on medium speed 2 minutes. Beat in water and lemon juice.
-
5
Beat egg yolk mixture into flour mixture. Gradually fold in egg white mixture, using rubber spatula.
-
6
Pour into ungreased angel food cake pan (tube pan), 10x4 inches. Cut gently through batter with metal spatula or knife to break air pockets.
-
7
Bake about 1 hour or until cracks feel dry and top springs back when touched lightly. Immediately turn upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool.
-
8
Loosen side of cake with knife or long metal spatula; remove from pan. Frost side and top of cake with Lemon Topping. Store loosely covered in refrigerator.
-
9
Lemon Topping:
-
10
Gradually stir pudding mix (dry) into whipped topping until blended.
-
11
*1 cup whipping (heavy) cream can be substituted for the whipped topping.
-
12
Beat whipping cream and pudding mix (dry) in medium bowl on medium speed until stiff.
