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Angel Food Cake & Raspberries

 
6d0ec0e7b605877000b3 550
75

Classic fluffy and light Angel Food Cake topped with juicy raspberries.

Yield

6

servings

Prep

20

min

Cook

60

min

Ready

1

hrs

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

11 each egg whites
*
1 ½ cups sugar
1 cup all-purpose flour
1 teaspoon cream of tartar
teaspoon salt
*
1 teaspoon vanilla extract
2 cups raspberries
fresh or frozen (thawed)
2 tablespoons sugar

Directions

Mix the raspberries and two (or more to taste) tablespoons sugar in a bowl and allow to macerate in the refrigerator. The sugar will help draw some juice out of the raspberries.

Sift the dry ingredients together 4 times.

Beat the egg whites until dry and stiff peaks are formed.

Fold dry ingredients into eggs, two tablespoons at a time. Fold gently to maintain as much volume in the batter as possible.

Add flavoring and bake at 350℉ (180℃) F for 40 to 45 minutes.

This cake should be baked in an ungreased angel food pan.

Once baking is complete turn the pan over onto a funnel and allow to cool completely.

Serve slices topped with the raspberries prepared earlier.

Truly food for the angels.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 117g (4.1 oz)
Amount per Serving
Calories 3081% of calories from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 50mg 2%
Total Carbohydrate 25g 25%
Dietary Fiber 3g 13%
Sugars g
Protein 5g
Vitamin A 0% Vitamin C 18%
Calcium 1% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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