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Angel Food Cake

  

This is the consummate guiltless dessert: it’s fat-free and cholesterol-free. Heartburn sufferers, weight watchers, and anyone who loves dessert is bound to ask for seconds on this. A big, plump strawberry thinly-sliced (not all the way through) and fanned out makes an attractive garnish. Having the egg whites at room temperature is important for them to beat of high and fluffy – allow 20 to 30 minutes for this.

ANGEL FOOD CAKE
Makes 12 servings
1 ¼ cups superfine sugar, divided
1 cup sifted cake flour
12 large egg whites, at room temperature
1 teaspoon cream of tartar
½ teaspoon salt
2 teaspoons vanilla extract

1. Preheat oven to 375° F.
2. In a medium bowl whisk together ¾ cup of the sugar, and the cake flour; set aside.
3. In a large bowl, using an electric mixer at medium speed, beat the egg whites until thick and foamy. Increase the speed to high, and add the cream of tartar, salt, and vanilla. Beat until soft peaks form; sprinkle the remaining sugar gradually over the top of the batter, while beating. Continue to beat until stiff and glossy. Do not overbeat.
4. In three batches, gently (and quickly) fold the flour mixture into the egg white mixture, using a rubber spatula, slotted spoon, or large balloon whisk. Pour the batter into an ungreased 10-inch tube pan with removable sides; use a narrow metal spatula or sharp knife to cut through the batter, and eliminate any air pockets. Bake for 30 to 35 minutes, or until a tester inserted the center comes out clean.
5. Invert the cake over a funnel, or narrow bottle to cool. Run a long, thin knife around the side of the cake, and release the sides of the pan.

Nutrient Information Per Serving:

Calories	130	Carbohydrate	28g	Protein	4g
Fat	0g	Sodium	190mg	Cholesterol	0mg

Recipe developed by Pat Baird for the National Heartburn Alliance.