INGREDIENTS

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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