Perfect Angel Food Cake
Wonderful with low fat whipped topping and fruit.

Servings: 16

• 1 cup cake flour
• 3/4 cup sugar plus 2 tablespoons sugar
• 12 large egg whites
• 1 1/2 teaspoons cream of tartar
• 1/4 teaspoon salt
• 3/4 cup sugar
• 1 1/2 teaspoons vanilla
• 1/2 teaspoon almond extract

Use a two piece angelfood cake pan and DO NOT OIL OR GREASE PAN.

Heat oven to 375° f.

Sift the cake flour and 3/4 cup + 2 tablespoons sugar and set aside. Combine the extracts in a small bowl; set aside.

Beat egg whites, cream of tartar and salt until it forms peaks. Add the 3/4 cup of sugar slowly, then beat on high until stiff peaks form. If you have a mixing guard for your mixer bowl now would be a good time to attach it.

Beating on LOW, add flour mixture and extracts slowly. Make sure you fold in the sides and bottom of your mixing bowl. Spoon into an angel food cake pan.
Move a knife through batter to remove air pockets. Bake 30-35 minutes or until top springs back when touched lightly with finger.

Invert pan onto a tin funnel to cool completely.

To remove the cake from your pan carefully run a knife down the side of the cake.
Invert onto your serve plate then take the knife to the now top which was the bottom of your pan and gently cut cake away from the pan insert. Give the cake a gently but firm tap or downward shake on to the plate.

Per Serving: 118 Calories; trace Fat (0.5% calories from fat); trace Saturated Fat; 3g Protein; 26g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 75mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 1/2 Other Carbohydrates.

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