Lemon Poppyseed Angelfood Cake

• 5 Tbsp Soy or Rice Flour
• 3/4 c. Agave Extract
• 1/2 c. Egg Whites
• 1/2 tsp. Cream of Tartar
• Pinch, Salt
• 1 Tbsp. Poppy Seeds
• 1 1/2 tsp. Lemon Zest + 1 tsp. juice
• 2 c. Fresh Mixed Berries

1. Method of Preparation:
2. 1. Preheat oven to 350 degrees and prepare round cake pan for single recipe and angelfood pan for a double recipe.
3. Sift flour, set aside
4. 2. Whip egg whites and cream of tarter until soft peaks form
5. 3. Slowly add agave and salt, whip until stiff peaks form
6. 4. Fold in flour, lemon zest and juice and poppy seeds
7. 5. Pour into prepared pan and bake for about 20 minutes, until top is light golden brown
8. 6. Stew berries on stove top with a dash of agave and cinnamon stick, until sauce is reduced, let cool

flour, egg whites, cream of tartar, salt, poppy seeds, lemon zest

Taken from www.epicurious.com/recipes/member/views/lemon-poppyseed-angelfood-cake-1221041 (may not work)