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Poppy Seed
Angel Food Cake
2 1/2 cups cake flour
1 1/2 tsp. salt
2 tsp. cream of tartar
1 tbsp. cornstarch
11 egg whites
2 cups sugar
2 cups confectioners' sugar
1 tbsp. vanilla extract
Zest of 1 lemon
1/2 cup poppy seeds
Sift together flour, salt, cream of
tartar and cornstarch and set aside. Beat egg whites at high speed. When they
begin to thicken, slowly add sugars and whip to medium stiffness. Add vanilla
extract. Stir lemon zest and poppy seeds into dry mixture, then gradually fold
into meringue. Pour into two ungreased loaf or tube pans. Bake at 325 degrees
for about 50 minutes. (A toothpick should come out dry, with a few crumbs.)
Remove the cakes from the oven and let them cool upside-down on a rack. Serve
with a sauce made from seasonal fruits. For example, to make a strawberry-rhubarb
sauce, you will need strawberries, rhubarb, sugar and a little water. While the sauce is
cooking, feel free to sample it — add more fruit if it tastes too sweet, more sugar if
seems too tart.
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fun food for kids
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