| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Angel-ck | 1 | Servings | |
INGREDIENTS
| 1 1/4 | c | Large egg whites, about 10 |
| 3/4 | ts | Cream of tartar |
| 1/4 | ts | Salt |
| 1 | tb | Fresh lemon juice |
| 1/2 | c | Cake flour (not self-rising) |
| 3/4 | c | Granulated sugar, divided |
| 1 | ts | Vanilla extract |
| 1 | sl | (1 inch) ginger, peeled and grated finely |
INSTRUCTIONS
Preheat oven to 325 degrees F. In a large mixing bowl, beat the egg whites with a whisk or an electric mixer until frothy. Add the cream of tartar, salt and lemon juice and continue beating until soft peaks form. Slowly add 6 tablespoons of the sugar and continue beating until the whites are the consistency of shaving cream. Combine the flour with the remaining tablespoons of sugar and sift 3 times. Gently fold in the flour/sugar mixture in three additions. With the last addition fold in the vanilla extract and ginger. Scrape the batter into an ungreased 10-inch bundt cake (or tube pan with removable bottom). Bake the cake for 35-40 minutes or until golden brown and the cake springs back when gently pressed in the center with your finger. For Low-fat shortcake: Bake cake in 9-inch round pan. Let cool. Top cake with 1 1/2 cup vanilla yogurt, spreading until yogurt drips leisurely down the sides. Top with 3 cups chopped mangoes (about 3 whole) or fruit of your choice. Yield: one 10-inch bundt cake or 1 9-inch short cake, 10 servings in each cake Nutritional Information per serving: Bundt Cake: 94 Calories, less than 0.5 grams of fat Short Cake: 145 Calories, 0.5 grams of fat (Courtesy Chef Wayne Harley Brachman from Mesa Grill, Bolo and Mesa City, NYC) Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997 Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHD177 Posted to MC-Recipe Digest V1 #639 by 4paws@netrax.net (Shermeyer-Gail) on Jun 07, 1997
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