| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | Cakes, Desserts, Diabetic, Low-cal | 12 | Servings | |
INGREDIENTS
| diane crhn32b | ||
| 2 | …………….. Posted to JEWISH-FOOD digest V96, …………….. Posted to JEWISH-FOOD digest V96 #014 |
INSTRUCTIONS
~--------------------CAKE--------------------------- 1 c Sifted unbleached white : -flour; 1 c Finely ground date sugar or : -superfine sugar 10 x Egg whites; 1 1/4 ts Cream of tartar 1 1/2 ts Vanilla extract 1/2 c Strawberries; thinly sliced : -fresh or frozen 1 c Strawberries; sliced fresh : -or frozen 1 c Honey; 2 tb Arrowroot powder or : -cornstarch 2 c Kiwifruit; peeled & sliced : x Chunks of fresh kiwi as : -garnish; optional CAKE: Preheat oven to 350F. Sift together flour and 1/2 cup sugar into a large bowl. Set aside. IN another bowl, beat egg whites until foamy. Add cream of tartar; continue beating until soft peaks form. Add remaining 1/2 cup sugar, 2 Tbsp at a time, beating until stiff peaks form. Fold in flour-sugar mixture, 1/2 cup at a time. Fold in vanilla and strawberries. Pour batter into an ungreased 10-inch tube pan, spreading evenly and deflating any large air pockets with a knife. Bake 40 minutes, or until cake is lightly browned and springy. Invert pan and let cake cool 40 minutes. Remove cake from pan and set on a serving plate. .....Continued in Part Date: Thu, 5 Sep 1996 15:22:13 -0400 From: Linda Shapiro- Naples FL <lss@coconet.com>
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