Fat-Free Angel Food Cake with Lemon Glaze

Sift flour with half the sugar.

In a large whipping bowl put the whites, cream of tartar, salt and vanilla and whip until soft peaks form.

Then begin adding the rest of the sugar 2 tablespoons at a time, whipping well in between each addition.

Continue until stiff peaks form, then sift a quarter of the flour mixture over top.

Fold into whites with a spatula, gently.

Fold 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 minutes or until lightly golden on top.

Cool cake upside down on top of a funnel for an hour, then run a knife around the edges and unmold onto a plate.