ANGEL FOOD CAKE

1 cup flour
1 1/2 cups sugar
12 egg whites
1/2 tablespoon cream of tartar
2 teaspoons grated lemon rind
1/2 teaspoon vanilla extract
berries to serve

Stir flour and half the sugar into a bowl and set aside. Place egg whites and cream of tartar in a cowl and beat until soft peaks form. Gradually add remaining sugar to egg whites and beat until egg whites are thick and glossy. Fold lemon rind, vanilla and flour mixture into egg whites. Pour mixture into a non-greased 23 cm (9 inch) angel food cake tin and bake at 190C (375F) for 30 minutes or until cake is cooked when tested with a skewer. Invert tin and allow cake to cool. Run a knife around edges of tin to release cake. Serve with mixed berries.

Serves 8.

[The New Cook, Donna Hay]