1 c Cake flour
1 1/2 c Sugar
2 c Egg whites; (6 – 8 eggs)
1 ts Pure vanilla extract
1/4 ts Almond extract
1/4 ts Salt
Miranda wants a fatfree angel cake recipe. I think all angel cakes are
fatfree. Any standard, general cookbook will have a basic angel cake
recipe. Here is one from Dean Ornish’s Eat More, Weigh Less.
Preheat oven to 350 degrees. Sift flour and 3/4 cup sugar together 3 times.
Set aside. White the egg whites til foamy with the whisk attachment of an
electric mixer. Gradually beat in the rest of the sugar. Ad the extracts
and salt. Beat just until stiff peaks form. Do not overbeat. Remove the
bowl from the mixer.
With a whish or spatula, fold the flour and sugar mixture by thirds into
the egg whites. Place the batter in an ungreased 10 inch tube pan. Bake for
40 – 45 minutes, or until the cake is golden brown and springs back to the
touch. Invert the cake until cool. Remove from pan and serve.
serving size = 1/10 or cake
168 calories
0.1 grams fat 0 milligrams cholesterol
97.4 grams sodium
Note from Jan, do not use a plastic bowl for egg whites, any trace of fat
will cause them not to whip up properly.
Yields
1 Servings