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Molasses Angel Food Cake With Lemon Sauce

Yield 12 servings (serving size: 1 slice cake and 1 tablespoon sauce)


  • Lemon Sauce
  • 1 cup sifted cake flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 11 large egg whites
  • 1 1/4 teaspoons cream of tartar
  • 2/3 cup granulated sugar
  • 1/4 cup molasses
  • 1 teaspoon vanilla extract
  • Lemon Sauce

Nutrition Information

  • calories 237
  • fat 2.4 g
  • satfat 1.4 g
  • protein 5.6 g
  • carbohydrate 48.9 g
  • cholesterol 27 mg
  • iron 1.5 mg
  • sodium 218 mg
  • caloriesfromfat 9 %
  • fiber 0.2 g
  • calcium 37 mg

How to Make It

  1. Prepare Lemon Sauce; set aside.

  2. Preheat oven to 350°.

  3. Lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour and next 3 ingredients.

  4. Beat egg whites until foamy. Add cream of tartar; beat until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff peaks form. Slowly pour in molasses, beating egg white mixture until sugar dissolves. Fold in flour mixture over egg white mixture, 1/4 cup at a time. Add vanilla.

  5. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 350° for 35 to 38 minutes or until cake springs back when lightly touched. Invert cake pan; cool completely. Loosen cake from sides of pan, using a narrow metal spatula. Invert cake onto plate. Serve with Lemon Sauce.

Oxmoor House Healthy Eating Collection