Angel Food Cake

20 Jan

This is a treat that everyone knows is a great low-calorie substitute for some of the heavier, richer cakes.  I love it, and I buy it at the grocery store pretty regularly in the summer.  I thought I’d try my hand at scratch making it, and I was pleased with both the calorie count, and the taste.  If you’re up for making a cake from scratch, this will save you some calories.

Ingredients:

  • 1 Cup all purpose flour, sifted
  • 1/2 cup powdered sugar, sifted
  • 13 room temperature egg whites (large eggs)
  • 2 TBSP cream of tarter
  • 1/2 TSP Salt
  • 1 1/4 cups granulated sugar
  • 3 TSP Vanilla extract

Directions:

  1. Sift and blend your flour and powdered sugar together into a small bowl.  Set aside for now.
  2. In a large bowl (in your stand mixer if you have one), beat egg whites until foamy. Add cream of tartar and continue mixing on medium speed until the mixture becomes forms soft peaks.  Slowly Begin adding in granulated sugar, about 3 tablespoons at a time.   Continue mixing on medium-high speed until egg whites form stiff peaks when mixer is turned off and removed. Stir in Vanilla Extract.
  3. By hand, mix flour mixture into egg whites, just until you can no longer see the flour.  Do not overmix, but be sure to mix from the bottom of the bowl so the flour is mixed thoroughly throughout.
  4. Spoon batter into a pre-coated (nonstick spray) bundt or tube (angel food) pan.
  5. Bake at 375  for 35 minutes.

Note: you may need to run a plastic knife around edges of cake in order to invert it onto a cooling rack to cool.

Makes 12 Servings= 155 Calories Per Serving

16 Servings= 112 Calories Per Serving

Appx 4 weight watchers points for 12 servings/ 3 for 16 servings.

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