Angel food cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Egg whites (about 12 eggs) |
| 1½ | teaspoon | Cream of tartar |
| ¼ | teaspoon | Salt |
| 1½ | cup | Granulated sugar |
| 1¼ | cup | Sifted cake flour |
| 2 | teaspoons | Vanilla extract |
| ¾ | teaspoon | Almond extract |
| ¾ | teaspoon | Fresh lemon juice |
Directions
CONTROLLING YOUR FAT TOOTH
Combine egg whites, cream of tartar and salt. Beat to very soft peaks. Turn mixer to lowest speed and gradually add sugar 1 tsp. at a time. Then add flour, 1 tsp. at a time. Do no overmix.
Fold in vanilla, almond extract and lemon juice. Transfer ot nonstick angel food cake pan. Bake on bottom rack of 350 deg. oven 45-50 minutes or until cake is golden and cracks on top feel dry.
Invert pan and let cool. Remove onto serving platter.
TO MAKE CHOCOLATE ANGEL FOOD CAKE: LEAVE OUT THE LEMON, ADD ½ CUPS UNSWEETENED COCOA POWDER.
According to the recipe, plain cake is 148 cal. (12 servings), with a trace of fat. Chocolate is 158 cal. with 1 gram.
From: Rick Bronstein <ucla@...> Fatfree Digest [Volume 9 Issue 23] July 14, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV