From Green light, Red light, Eat right
Prep Time: 10 minutes
Cook Time: 30 - 35 minutes
Cool Time: 1 hour
Ready Time: 1 hour 45 minutes
1. Preheat oven to 375 degrees.
2. Sift together the cake flour and Splenda or sweetener and set aside.
3. Combine the extracts in a small bowl and set aside.
4. In a mixing bowl, beat the eggs whites, cream of tartar and salt until soft peaks form. Slowly add the sugar, then beat on high until stiff peaks form.
5. beating on low, slowly add the flour mixture and extracts to the eggs. Make sure you fold in the batter from the sides and bottome of your mixing bowl.
6. Spoon and batter into an ungreased, two-piece angel food cake pan. Move a knife through the batter to remove air pockets.
7. Bake for 30 to 35 minutes or until the top springs back when touched lightly with your finger.
8. Cool upside down on a cooling rack for at least 1 hour before removing the cake from the pan. When the cake is cool, run a knife around the edge of the pan and invert on a plate.
Makes 20 servings * each serving (1 slice)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (58g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 146 | ||
Calories from Fat: 2 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 33.4mg | 1 % | |
Potassium 68mg | 2 % | |
Total Carbohydrate 31.9g | 9 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 31.5g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 146
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