Angel Food Cake
In the past, I've not been big on making desserts, especially when we're trying to watch our diets. But now we've decided that if there's a dessert, the size of the meal is not so important. The challenge is, how do I make a dessert that's tasty, but without a ton of sugar and calories? (Or at least less than the "normal" version) This angel food cake is both fat free and sugar free.
DRY INGREDIENTS 1 cup sifted flour 1 1/2 cups Splenda 1/2 tsp salt 12 egg whites 1 Tbsp water 1 tsp vanilla extract 1 tsp cream of tarter Directions: 1. Preheat oven to 350 degrees. 2. Sift together flour, Splenda, cream of tartar. Stir salt in gently. 3. In a separate bowl, beat the egg whites, vanilla, and water until soft -to-medium peaks form. 4. Gently fold the dry ingredients into the egg whites. Fold until mixed. 5. Pour and spoon batter in to an un-greased angel food pan. 6. Bake at 350 for 35 to 40 minutes. I had tried this recipe in a Bundt pan that I have. What a bad idea. Even though the thing was non-stick, it was one of the most difficult things I've ever had to clean. I found the tube pan at the local Goodwill store for about 3 dollars, so I was happy with the purchase. The new pan even has the little legs so you can cool the cake upside down, so it "sets" in the risen position. |
Here's the one made in the Bundt pan. It was nice and all, but the cleanup was a nightmare!