Lemon Angel Food Supreme

• 1-1/2 cups large egg whites (about 10)
• 1 cup cake flour
• 1-1/2 cups plus 2 tablespoons sugar, divided
• 1-1/2 teaspoons cream of tartar
• 1-1/2 teaspoons vanilla extract
• 1/2 teaspoon lemon extract
• 1/4 teaspoons salt
• 3 large eggs
• 1 cup sugar
• 1/2 cup lemon juice
• 1/4 cup butter, melted
• 1 tablespoon grated lemon zest
• 1/2 cup heavy whipping cream, whipped
• Yellow food coloring, optional

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and 3/4 cup plus 2 tablespoons sugar together twice; set aside.
2. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, a fourth at a time.
3. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 375u0b0 for 30-35 minutes or until top springs back when lightly touched and cracks feel dry. Immediately invert pan; cool completely, about 1 hour.
4. For sauce, whisk eggs and sugar in a heavy saucepan over low heat. Stir in the lemon juice, butter and lemon zest. Cook until mixture thickens and reaches 160u0b0, about 15 minutes. Transfer to a bowl; refrigerate until chilled.
5. Run a knife around sides and center tube of pan. Remove cake to a serving plate. Fold whipped cream and food coloring if desired into sauce. Serve with cake. Refrigerate any leftover sauce.

egg whites, cake flour, sugar, cream of tartar, vanilla, lemon extract, salt, eggs, sugar, lemon juice, butter, lemon zest, heavy whipping cream, yellow food coloring

Taken from www.tasteofhome.com/recipes/lemon-angel-food-supreme/ (may not work)