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Name: Angel Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 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

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INGREDIENTS

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

Servings

INSTRUCTIONS

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 Ornishs 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. Posted to fatfree digest by "Jan Gordon" on Nov 14, 1998,

NOTES

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Angel Cake

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 Ornishs 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.    Posted to fatfree digest by "Jan Gordon" <jan@gordon.com> on Nov 14, 1998,

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Nutrition

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Serving Size: 1 Serving (1629g)
Recipe Makes: 1

Calories: 5352
Calories from Fat: 41 (1%)

Amt Per Serving		% DV

	Total Fat 4.6g	6 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 1.8g
Cholesterol 0mg		0 %
Sodium 416.8mg		14 %
Potassium 945.4mg		25 %
Total Carbohydrate 1277.4g		376 %
	Dietary Fiber 8.6g	34 %
	Sugars, other 1268.8g
Protein 66g		94 %
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.

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Calories per serving: 5352

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