Poppy-Seed Angel Food Cakes with Lemon Syrup

• vegetable-oil cooking spray
• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup superfine sugar
• 1/3 cup cake flour (not self-rising)
• 1/4 teaspoon salt
• 1 teaspoon freshly grated lemon zest
• 1/4 teaspoon vanilla
• 1 teaspoon poppy seeds
• four 3- by 1 1/2-inch stainless-steel entremet (pastry) rings
• Garnish: 1 1/2 teaspoons confectioners' sugar
• Accompaniment:Lemon Syrup

1. Preheat oven to 350F.
2. Set rings on a baking sheet and lightly spray insides with cooking spray.
3. In a large bowl with an electric mixer beat whites until frothy.
4. Add cream of tartar and beat until whites just hold soft peaks.
5. Beat in superfine sugar, a little at a time, and beat until whites just hold stiff peaks.
6. Sift flour with salt over whites and gently fold in with remaining ingredients.
7. Spoon batter into rings, mounding batter, and bake in middle of oven until golden brown, about 20 minutes (cakes will fall slightly during baking).
8. Transfer rings on sheet to a rack to cool.
9. Run a thin knife around edges of rings and gently remove cakes, transferring them to plates.
10. Dust cakes with confectioners' sugar and spoon syrup around them.

vegetableoil cooking spray, egg whites, cream of tartar, sugar, cake flour, salt, freshly grated lemon zest, vanilla, poppy seeds, sugar, accompaniment

Taken from www.epicurious.com/recipes/food/views/poppy-seed-angel-food-cakes-with-lemon-syrup-101273 (may not work)