| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Cakes |
16 |
Servings |
INGREDIENTS
|
|
Vegetable cooking spray |
| 1 3/4 |
c |
Sifted cake flour |
| 2 |
t |
Baking powder |
| 1/4 |
t |
Salt |
| 3/4 |
c |
Sugar |
| 1/2 |
c |
Vegetable oil |
| 1/2 |
c |
Skim milk |
| 1/2 |
t |
Grated lemon rind |
| 1/4 |
t |
Almond extract |
| 1/4 |
t |
Rum extract |
| 1/4 |
t |
Vanilla extract |
| 1/4 |
t |
Lemon extract |
| 4 |
|
Egg whites, stiffly beaten |
|
|
Fresh strawberries |
INSTRUCTIONS
Coat the bottom of an 8 1/2 x 4 1/2 x 3 in loafpan with cooking spray;
dust with flour, and set aside. combine flour and next 3 ingredients
in a large bowl. Add oil and milk; beat at medium speed of an electric
mixer until batter is smooth (batter will be thick). Add lemon rind
and next 4 ingredients; fold in about one third of egg whites. Gently
fold in remaining egg whites. Pour batter into pan. Bake at 350F for
40 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes; remove from pan and cool on a wire rack. Serve
3/4 c fresh strawberries with each slice. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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