Every once in awhile a friend comes into your life and you hit it off instantly and even though you're thrown into your relationship in "not" the best circumstances (Icon Security) a bond forms that is almost stronger than meeting someone on a sunny day. Angela is that woman for me. Hilarious, blunt and surprisingly sweet she made work so enjoyable. A natural conversationalist, we would sit and talk for hours while our computer screens went black from inactivity. She has since moved to Logan and has a beautiful new baby girl who is sadly allergic to lactose. So answering to a call for dairy free dessert recipes I stepped into action. Inspired by the lovely spring strawberries on sale at Macey's and of course the Barefoot Contessa this is so fab it does not even need whipped cream! (although for the rest of you, I think you should add it because who doesn't love whipped cream!-fat free of course...)
Angela, this one is for you, (and Kylie)
Lemon Angel Food Cake
Ingredients
2 cups sifted superfine sugar, divided (If you don't have super fine sugar-who does!-pulse granulated sugar in a food processor for a couple seconds)
1 1/3 cups sifted cake flour (not self-rising) (I used plain old regular flour and it worked great)
1 1/2 cups egg whites, at room temperature (10 to 12 eggs)
3/4 teaspoon kosher salt
1 1/2 teaspoons cream of tartar
3/4 teaspoon pure vanilla extract
1 1/2 teaspoons grated lemon zest (2 lemons)
Directions
1. Preheat the oven to 350 degrees F.
2. Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside. (Don't skip the sifting! It is crucial to get a light and airy cake and it is a great forearm work out)
3. Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and lemon zest and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until it's all incorporated.
4. Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool.
The cake is super sweet and tangy with a lemon glaze. Mix 1/2 cup powdered sugar and 1 Tbsp fresh lemon juice (about 1 lemon) drizzle over cooled cake.
Or serve with fresh strawberries and homemade strawberry sauce. Combine over medium heat, 1 cup strawberries cut into 1/4's and 3 TBSp sugar. Heat until sugar melts. Place in food processer and add 1/2 cup strawberry jam. Pulse until combined. If it is too thick add a little water.
-Oh and I would like to draw your attention to the new 
-Steve heard me mention that I was interested in the photography of 
