Angel Cake

Recipe Information: 

A slice of this light, airy cake is wonderful on it's own and superb when it accompanies a serving of fruit or sherbert.

Prep Time: 40 minutes
**** Time: 35 minutes

125 mL
fine granulated sugar*
1/2 cup
125 mL
icing sugar*
1/2 cup
375 mL
egg whites (approx 12)
1 1/2 cups
5 mL
cream of tarter
1 tsp
5 mL
vanilla
1 tsp
250 mL
cake-and-pastry flour
1 cup
2 mL
salt
1/2 tsp

Directions

  • * The added sugar in the recipe has been included in the carbohydrate and Food Choice Values.
  • Sift sugars into bowl. Stir to combine
  • In mixing bowl, beat egg whites and cream of tartar until soft peaks form. Add vanilla and 200 mL (3/4 cup) of the combined sugars. Beat for 1 to 2 minutes or until stiff peaks form (peaks do not curl over when beaters are lifted).
  • Into bowl containing remaining sugar, sift flour and salt. Stir to combine. Sift flour mixture over egg white mixture. With wire whisk, fold in flour mixture until no flour lumps are left.
  • Spoon mixture into ungreased 3 L (10 inch) tube pan. With knife, cut through the batter to remove air bubbles. Smooth top.
  • Bake in 180°C (350°F) oven for 35 minutes or until top is lightky browned and tester inserted into cake comes out clean.
  • Invert pan and let cake cool before removing.

Makes: One 3 L (10 inch) angel cake, 16 servings
Serving: 1/16 of cake

Makes: 9 Servings

  1 Starchy Choice

Protein: 16 g
Carbohydrates: 3 g
Kilojoules: 320
Calories: 77