Angel Cake
A slice of this light, airy cake is wonerful on it's own and superb when it accompanies a serving of fruit or sherbert.
Prep Time: 40 minutes
Cook Time: 35 minutes
| 125 mL |
fine granulated sugar*
|
1/2 cup
|
| 125 mL |
icing sugar*
|
1/2 cup
|
| 375 mL |
egg whites (approx 12)
|
1 1/2 cups
|
| 5 mL |
cream of tarter
|
1 tsp
|
| 5 mL |
vanilla
|
1 tsp
|
| 250 mL |
cake-and-pastry flour
|
1 cup
|
| 2 mL |
salt
|
1/2 tsp
|
Directions
- * The added sugar in the recipe has been included in the carbohydrate and Food Choice Values.
- Sift sugars into bowl. Stir to combine
- In mixing bowl, beat egg whites and cream of tartar until soft peaks form. Add vanilla and 200 mL (3/4 cup) of the combined sugars. Beat for 1 to 2 minutes or until stiff peaks form (peaks do not curl over when beaters are lifted).
- Into bowl containing remaining sugar, sift flour and salt. Stir to combine. Sift flour mixture over egg white mixture. With wire whisk, fold in flour mixture until no flour lumps are left.
- Spoon mixture into ungreased 3 L (10 inch) tube pan. With knife, cut through the batter to remove air bubbles. Smooth top.
- Bake in 180°C (350°F) oven for 35 minutes or until top is lightky browned and tester inserted into cake comes out clean.
- Invert pan and let cake cool before removing.
Makes: One 3 L (10 inch) angel cake, 16 servings
Serving: 1/16 of cake
Makes: 9 Servings
| 1 Starchy Choice |
Protein: 16 g
Carbohydrates: 3 g
Kilojoules: 320
Calories: 77