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RECIPE:

Angel Food Cake

Serving: 16
Cook Time: 35 minutes
Total Time: 1 hour

INGREDIENTS:
1/3 cup hazelnuts (also called filberts)
Confectioners' sugar
1 cup cake flour (not self-rising)
1/4 teaspoon salt
1/4 cup unsweetened cocoa
12 to 14 large egg whites (1 2/3 cups)
1 1/4 teaspoons cream of tartar
1 teaspoon vanilla extract
1 1/2 pints lemon sorbet
Hazelnuts and lemon leaves for garnish

DIRECTIONS:
1. Preheat oven to 375 degrees F. Place hazelnuts in small metal baking pan; bake
10 to 15 minutes until toasted. To remove skins, wrap hot hazelnuts in clean cloth
towel. With hands, roll hazelnuts back and forth until skins come off. Allow nuts to
cool.
2. In food processor with knife blade attached or in blender at medium speed, blend
hazelnuts with 2 tablespoons confectioners' sugar until finely ground.
3. In medium bowl, with fork, mix cake flour, salt, and 1 cup confectioners' sugar.
Remove 1/3 cup cake-flour mixture to small bowl. Add hazelnuts and cocoa to flour
mixture in small bowl.
4. In large bowl, with mixer at high speed, beat egg whites and cream of tartar until
soft peaks form; beat in vanilla extract. Beating at high speed, sprinkle in 1 1/4 cups
confectioners' sugar, 2 tablespoons at a time, beating until sugar dissolves and
whites stand in stiff peaks.
5. With rubber spatula or wire whisk, fold flour mixture into beaten egg whites just
until blended. Then gently fold in hazelnut mixture. Do not overmix.
6. Spoon batter into ungreased 10 -inch tube pan. Bake 35 minutes or until cake
springs back when lightly touched. Invert cake in pan on funnel or bottle; cool

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completely in pan.
7. To serve, remove cake from pan. Serve with lemon sorbet. Garnish servings with
hazelnuts and lemon leaves if you like.

NUTRITIONAL INFORMATION:
Calories: 155
Total Fat: 2
Cholesterol: 0
Sodium: 85

http://magazines.ivillage.com/goodhousekeeping/recipefinder/recipe/print/0,,396044,00... 2/10/2007