| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
All-purpose flour |
| 1/3 |
c |
Whole wheat flour |
| 1/4 |
c |
Cornstarch |
| 1 1/2 |
t |
Baking powder |
| 1 |
t |
Grated fresh ginger |
|
|
optional |
| 1 |
t |
Ground ginger |
| 1/2 |
t |
Ground cinnamon |
| 1/2 |
t |
Salt |
| 1 |
c |
Sugar |
| 2/3 |
c |
Skim milk |
| 2 |
|
Egg whites |
| 1/3 |
c |
Dark or light corn syrup |
| 1 |
t |
Vanilla extract |
|
|
Fresh raspberries, optional |
INSTRUCTIONS
Heat oven to 350 degrees. Spray 9-inch square baking pan with
vegetable cooking spray. In large bowl, stir together all-purpose
flour, whole wheat flour, cornstarch, baking powder, fresh ginger, if
desired, ground ginger, cinnamon and salt. In medium bowl, with wire
whisk, stir sugar and milk. Add egg whites, corn syrup and vanilla;
beat with whisk until blended. Gradually add liquid mixture to flour
mixture, stirring with whisk until smooth. Pour batter into prepared
pan. Bake 30 minutes or until wooden pick inserted in center comes out
clean. Cool 5 minutes; remove from pan to wire rack. Cool completely.
Serve with raspberries, if desired. Garnish as desired. Makes 16
servings. Recipe by: BestRecipes (April, 1993) Posted to MC-Recipe
Digest V1 #894 by "Eugene Johnston" <ejohnston@mailexcite.com> on Nov
09, 1997
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