| 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
A Message from our Provider:
“It will work out perfectly – if you let Jesus take control”