Fat Free Angel Food Cake With Lemon Glaze

Directions

1. *Measured after sifting
2. **sufficient to make a dribbly glaze, but not too thin
3. Sift flour with half the sugar. In a large whipping bowl put the whites, cream of tartar, salt and vanilla, and whip till soft peaks form. Then begin adding the rest of the sugar 2 Tablespoons at a time, whipping well in between each addition. Continue till STIFF peaks form, then sift a quarter of the flour mix over top. Fold into whites with a spatula, gently. Mix in remaining flour by quarters. Carefully, pour into an ungreased angel tube pan and gently cut the batter -through here and there with a knife to remove air pockets. Bake 40 min or possibly till lightly golden brown on top. Cold cake upside down on top of a funnel for an hour, then run a knife around the edges and unmold onto a plate. Mix the confectioner's sugar and the lemon juice together well, and when the cake is totally cooled, drizzle it over the top.