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9个 大号蛋白
1/4小勺 盐
1/2小勺 柠檬汁（或白醋）
1小勺 柠檬香精
1小勺 香草精
330克 细砂糖（我只用200克）
115克 低筋粉
#糖霜：
1杯 糖粉
2-3大勺 鲜柠檬汁
1大勺 柠檬皮末
9 large Egg whites, at room temperature
1/4 tsp Salt
1/2 tsp Lemon juice(or white vinegar)
1 tsp Lemon extract
1 tsp Vanilla extract
330 g Sugar(I use only 200 grams instead)
115 g Cake flour, sifted
#Glaze:
1 cup Confectioners sugar, sifted
2-3 tbsp Fresh lemon juice
1 tbsp Finely grated lemon zest
1. 预热烤箱到160C/325F。把蛋白打至粗泡，加入食盐，柠檬汁和香精。然后慢慢加入砂糖，每次加入少许，继续搅打至蛋白呈现干性发泡。
Preheat oven to 160C/325F. Beat egg whites until frothy, add salt,lemon juice and extracts. Add sugar a little at a time; continuebeating until whites are glossy and stiff.
2. 把过筛后的面粉分3次加入蛋白液中，用橡皮刮刀将其从上往下捞起拌匀。记住千万不要用搅拌的，而是从上往下捞起来和面粉拌匀。
Using the rubber spatula, gradually fold in the flour, 1/3 at a time,until flour is incorporated. Be sure that you use a true foldingmotion, gently turning the spatula from the bottom of the bowl to thetop, folding in air with each stroke as opposed to beating or stirring.
3. 把均匀拌好的面糊倒入一个26厘米，无需抹油的天使中空模。入预热烤箱烘焙1小时或是直到表面金黄即可。取出蛋糕后立即倒扣在酒瓶架上，晾凉1小时。
Pour batter into an ungreased, 26cm angel food cake pan. Bake one houror until top is golden brown. As soon as the cake is done, turn the tinupside down and suspendd its funnel over the neck of a bottle. Letcook, about 1 hour.
4. 蛋糕晾凉时，可以动手准备柠檬糖霜。取一只小碗，将糖霜的原料放入，搅拌均匀，候上10分钟等它稍微稠一点，就可以将它淋在蛋糕上。
While cake is cooling prepare the glaze. In a small bowl, whisktogether confectioners sugar, lemon juice and lemon zest. Let stand tenminutes before glazing the cake as it thickens a little.
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