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Angel Food Cake with Whipped Cream and Fresh Berries

 
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Light and as fluffy as a feather. This version is served with whipped cream and fresh berries.

Yield

12

servings

Prep

20

min

Cook

70

min

Ready

3

hrs

Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

1 ¾ cup egg whites
(12 to 14 large eggs)
1 teaspoon cream of tartar
¼ teaspoon salt
1 ¾ cups sugar
1 ¼ cups all-purpose flour
1 ½ teaspoons vanilla extract
¾ teaspoon almond extract
*
¼ teaspoon lemon juice
Optional
1 cup heavy whipping cream
whipped
1 cup berries
such as: strawberries, raspberries, , blueberries and/or blackberries
*

Directions

Preheat oven to 350℉ (180℃).

Sift sugar and flour together 3 times.

Put egg whites in mixing bowl, add cream of tartar and salt and beat until very soft peaks form, 6 to 8 minutes.

With mixer on low speed, gradually whisk in sugar/flour mixture.

Fold in vanilla, almond and lemon juice.

Pour into ungreased 10 inch tube pan and smooth top.

Run spatula gently through batter to remove air pockets.

Bake until pale brown, about 40 to 45 minutes.

The cake is done when a wooden skewer inserted in the center of the cake comes out clean and the cake springs back when gently pressed.

The top of the cake will have cracks. Do not over bake.

Remove from the oven, and immediately invert the tube pan.

Suspend the pan by placing the inner tube on the top of a wine bottle or a flat topped glass.

Allow the cake to cool for about 1½ hours.

Serve with whipped cream and berries, if desired.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 88g (3.1 oz)
Amount per Serving
Calories 21416% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 112mg 5%
Total Carbohydrate 13g 13%
Dietary Fiber 0g 1%
Sugars g
Protein 11g
Vitamin A 3% Vitamin C 0%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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