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From scratch !
Ingredients:
10 egg whites
1 1/4 tsp cream of tartar
1 tsp vanilla extract
1/2 tsp almond extract
1/2 cup granulated sugar
1 cup cake flour
2 cups fresh strawberries
Procedure:
Arrange oven racks to lowest level, possibly removing the top rack - cake rises high. Preheat oven to 325 F.
All utensils, bowl etc. must be absolutely dry and grease free. In a mixing bowl, beat egg whites until frothy, and
then beat in cream of tartar until soft peaks form. Add the extracts. Gradually beat in the sugar until stiff
peaks form, scraping the bowl occasionally. Sift flour over beaten egg white mixture and sprinkle with berries.
Gently fold flour and raspberries into mixture until well combined. Pour into an ungreased inch tube pan and bake
for to minutes, or until golden and entire top appears dry. After removing pan from oven, immediately invert pan and
cool completely, about hour
Serving Size: one slice, 1/16th of cake contains approximately
65 calories, 35 mg sodium, 0 mg cholesterol, 13 g carbohydrate, 3 g protein and a trace of fat
Diabetic Exchange - 1 bread/starch
16 servings
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