| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Digest, July, Dessert, Ovo, Fatfree | 1 | Servings | |
INGREDIENTS
| 1 3/4 | c | Egg whites (about 12 eggs) |
| 1 1/2 | ts | Cream of tartar |
| 1/4 | ts | Salt |
| 1 1/2 | c | Granulated sugar |
| 1 1/4 | c | Sifted cake flour |
| 2 | ts | Vanilla extract |
| 3/4 | ts | Almond extract |
| 3/4 | ts | Fresh lemon juice |
INSTRUCTIONS
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 1/2 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@kaiwan.com> Fatfree Digest [Volume 9 Issue 23] July 14, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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