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home > recipes > cakes > pink lemon angel cake
from NY, USA 1 cup cake flour 3/4 cup sugar 12 egg whites, room temperature 1 1/2 tsp cream of tarter 1/4 tsp salt 1 1/4 tsp lemon extract 3/4 cup more sugar 4 to 6 drops of red food color ( to make pale pink ) Sift flour and sugar well. Combine whites with cream of tarter, salt and lemon extract. Beat until foamy. Beat in food color. Gradually add sugar, 2 Tbs at a time beating until stiff but not dry peaks. Fold in sugar and flour mixture carefully. Pour into an ungreased 10 inch tube pan. Bake in a 325F oven 35 to 45 minutes or until done. Invert to cool completely before removing. Serve with whipped cream and berries if desired.

Pink Lemon Angel Cake


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list all recipes by BUTTERFLYDOG (1134)


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keyword: lemon
keyword: angel
recipes for cakes
recipes by butterflydog
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(posted June 3, 2004)

from NY, USA

1 cup
cake flour
3/4 cup
sugar
12
egg whites, room
temperature
1 1/2 tsp
cream of tarter
1/4 tsp
salt
1 1/4 tsp
lemon extract
3/4 cup more
sugar
4 to 6 drops of red food
color ( to make pale pink )

Sift flour and sugar well. Combine whites with cream of tarter, salt and lemon extract. Beat until foamy. Beat in food color. Gradually add sugar, 2 Tbs at a time beating until stiff but not
dry peaks. Fold in sugar and flour mixture carefully. Pour into an ungreased 10 inch tube pan. Bake in a 325F oven 35 to 45 minutes or until done. Invert to cool completely before removing. Serve with whipped cream and berries if desired.



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