Ginger-scented angel food cake (hl)

1 Servings

Ingredients

Quantity Ingredient
1¼ cup Large egg whites, about 10
¾ teaspoon Cream of tartar
¼ teaspoon Salt
1 tablespoon Fresh lemon juice
½ cup Cake flour (not self-rising)
¾ cup Granulated sugar, divided
1 teaspoon Vanilla extract
1 slice (1 inch) ginger, peeled and grated finely

Directions

Preheat oven to 325 degrees F. In a large mixing bowl, beat the egg whites with a whisk or an electric mixer until frothy. Add the cream of tartar, salt and lemon juice and continue beating until soft peaks form. Slowly add 6 tablespoons of the sugar and continue beating until the whites are the consistency of shaving cream. Combine the flour with the remaining tablespoons of sugar and sift 3 times. Gently fold in the flour/sugar mixture in three additions. With the last addition fold in the vanilla extract and ginger. Scrape the batter into an ungreased 10-inch bundt cake (or tube pan with removable bottom). Bake the cake for 35-40 minutes or until golden brown and the cake springs back when gently pressed in the center with your finger.

For Low-fat shortcake: Bake cake in 9-inch round pan. Let cool. Top cake with 1½ cup vanilla yogurt, spreading until yogurt drips leisurely down the sides. Top with 3 cups chopped mangoes (about 3 whole) or fruit of your choice.

Yield: one 10-inch bundt cake or 1 9-inch short cake, 10 servings in each cake

Nutritional Information per serving: Bundt Cake: 94 Calories, less than ½ grams of fat Short Cake: 145 Calories, ½ grams of fat (Courtesy Chef Wayne Harley Brachman from Mesa Grill, Bolo and Mesa City, NYC)

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> on May 24, 1997 Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHD177 Posted to MC-Recipe Digest V1 #639 by 4paws@... (Shermeyer-Gail) on Jun 07, 1997

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