This dessert is made using egg whites only, no yolks, and during baking develops a delicious golden crust that hides the tender, pure white interior. Here it is served with creamy low-fat yogurt and summer berries, but it is just as tempting with juicy peaches, mangoes, or apricots.
[quicklook-recipe prep_time=”15 min” cook_time=”35 min” serves=”12″ details=”” ]
[ingredients-list title=”Ingredients” serving_size=””]
- 1 cup sifted cake flour
- 1/3 cup sugar
- 8 large egg whites, at room temperature
- 1 teaspoon cream of tartar
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 8 ounces strawberries, cut into quarters
- 8 ounces (1/2 pint) raspberries
- 8 ounces (1/2 pint) blueberries
- 1 container (8 ounces) light vanilla yogurt
[step-list-wrapper title=”How to make it ” time=”50 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Preheat the oven to 350°F. Sift the flour
and 1/3 cup sugar onto a large plate and
[step-item number=”2″ image_url=”” title=”” ]Place the egg whites and cream of tartar
in a large bowl and whisk until frothy.
Combine 1/2 cup sugar and salt and add to
the whipping egg whites in a slow, steady
stream. Add the vanilla extract, and continue
whisking until the mixture forms stiff peaks.[/step-item]
[step-item number=”3″ image_url=”” title=”” ]Sift the flour mixture over the egg
whites and fold in very gently with a
large metal spoon until well blended.
[step-item number=”4″ image_url=”” title=”” ]Spoon the mixture into an ungreased
10-inch tube pan, gently smoothing the
top. Bake until golden brown and cake
springs back when lightly touched in the
center, about 35 minutes.[/step-item]
[step-item number=”5″ image_url=”” title=”” ]Invert the cake, still in the pan, onto a
wire rack and leave to cool completely,
upside down. When it is cool, slide a long
knife around the side of the pan to loosen the
cake, then invert it onto a serving plate. (The
cake can be kept, wrapped in plastic or stored
in an airtight container, for 1 to 2 days.)[/step-item]
[step-item number=”6″ image_url=”” title=”” ]Just before serving, mix together the
strawberries, raspberries, and blueberries.
Spoon the fruit into the hollow in the
center of the cake. Serve each slice with a
dollop of vanilla yogurt.[/step-item]
[nutrition-info calories=”133″ calories_fat=”2 g” fat=”0 g” sat_fat=”0 g” choles=”0 mg” sodium=”96 mg” carbs=”29 g” sugars=”17 g” protein=”4 g” fiber=”2 g”]
Exchanges: carbohydrate 2
Some More Ideas
Lemon and lime angel food cake: Add the finely grated zest of 1 lemon
and 1 lime to the beaten egg whites with the
sifted flour and sugar. While the cake
is cooling, peel a cantaloupe and remove the
seeds. Cut the melon into small chunks and
place in a bowl. Squeeze the juice from the
lemon and lime, sprinkle it over the melon,
and toss to coat well. Serve the cake with
the melon pieces piled up in the center.
Chocolate angel food cake: Sift 2 tablespoons
cocoa powder with the flour and sugar.
Decorate the cake by dusting it with a mixture of
1 tablespoon cocoa powder and 1 tablespoon
confectioners’ sugar, sifted together.
Coffee angel food cake: Sift 1 tablespoon instant
coffee powder (not granules) with the flour and
sugar. Garnish with sifted confectioners’ sugar.
- Low-fat yogurt is a useful source of calcium,
which is an essential component of bones and
teeth — the adult skeleton contains nearly 3 pounds
of calcium, and 99% of this is present in the bones.
- Angel food cake is relatively high in sugar, so
when cooking for a person with diabetes, it should
be eaten in moderation. Because it is fat-free, a
slice can easily be worked into a healthy diet,
especially when topped with fresh berries.