Raspberry Angel Food Cake
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INGREDIENTS
- 2 c Fresh raspberries
- 1/2 ts Almond extract
- 1 ts Vanilla extract
- 10 Egg whites
- 1 1/4 ts Cream of tartar
- 1/2 c Sugar
- 1 c Cake flour
INSTRUCTIONS
In a mixing bowl, beat egg whites until frothy; beat in cream of tartar until soft peaks form. Add the extracts. Gradually beat in sugar until stiff, scraping bowl occasionally. Sift flour over beaten whites; sprinkle with berries. Gently fold flour and raspberries into batter until well mixed. Pour into an ungreased 10-in. tube pan. Bake at 325 degrees for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert cake pan; cool completely, about 1 hour. Yield: 16 servings. Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #686 by NGavlak@aol.com on Jul 22, 1997
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (188g) | ||
| Recipe Makes: 16 | ||
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| Calories: 249 | ||
| Calories from Fat: 5 (2%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.6g | 1 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 206.6mg | 7 % | |
| Potassium 267.2mg | 7 % | |
| Total Carbohydrate 45g | 13 % | |
| Dietary Fiber 1.5g | 6 % | |
| Sugars, other 43.4g | ||
| Protein 16.1g | 23 % | |
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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: 249
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