Try this Raspberry Angel Food Cake recipe, or contribute your own.
Suggest a better descriptionIn 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
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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 % | |
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: 249
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