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Cinnamon-Swirl Angel Food Cake

Yield 10 servings


  • 1 cup sifted cake flour
  • 1 1/4 cups sugar, divided
  • 1 tablespoon sugar
  • 1 tablespoon ground cinnamon
  • 1 2 large egg whites
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice

Nutrition Information

  • calories 164
  • fat 0.1 g
  • satfat 0.0 g
  • protein 5.0 g
  • carbohydrate 36.0 g
  • cholesterol 0 mg
  • iron 1.1 mg
  • sodium 122 mg
  • caloriesfromfat 0 %
  • fiber 0.4 g
  • calcium 13 mg

How to Make It

  1. Preheat oven to 350°.

  2. Sift together cake flour and 1/2 cup sugar; set aside. Sift together 1 tablespoon sugar and cinnamon; set aside. Beat egg whites until foamy. Add cream of tartar and salt; beat until soft peaks form. Add remaining sugar, 2 tablespoons at a time, beating until stiff peaks form. Sift flour mixture over egg white mixture, 1/4 cup at a time, folding in flour mixture. Fold in vanilla and lemon juice.

  3. Spoon one-third batter into an ungreased 10-inch tube pan. Run back of spoon around center of batter to indent. Sprinkle half of cinnamon mixture over batter. Repeat with remaining batter and cinnamon mixture, ending with batter.

  4. Bake at 350° for 40 minutes or until cake springs back when lightly touched. Invert pan; cool 40 minutes. Loosen cake from sides of pan, using a narrow metal spatula; remove from pan.

Oxmoor House Healthy Eating Collection