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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