Lemon Angel Food Supreme Cake
- 1 cup cake flour
- 1 1/2 teaspoons cream of tartar
- 1 1/2 cups plus 2 tablespoons sugar divided
- 1 1/2 teaspoons vanilla
- 1 1/2 cups egg whites (about 10)
- 1/2 teaspoon lemon extract
- 1/4 cup salt
- 3 eggs
- 1/4 cup margarine melted
- 1 cup sugar
- 1 tablespoon grated lemon zest
- 1/2 cup lemon juice
- 1/2 cup whipping cream, whipped
Combine cake flour and ¾ cups plus 2 tablespoons sugar. Set aside.
In a mixing bowl beat egg whites, cream of tartar, lemon extract and salt till foaming. Add remaining sugar 2 tablespoons at a time beating until stiff peaks form.
Gently fold in flour mixture about 1/4 cup at a time. Pour into an unglazed 10 inch tube pan. Cut through batter to remove air pockets.
Bake at 375 degrees for 30 to 35 minutes until top is a golden brown.
Invert pan and cool completely then remove from pan.
Beat eggs and sugar in double boiler. Stir in lemon juice butter and lemon peel. Cook over simmering water until mixture thickens towards 160 degrees for about 15 minutes. Fold in whipped cream. Serve with cake. Store sauce in refrigerator.