Recipe by Cooking Light January 1997

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Yield:
8 servings
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • Sift together first 4 ingredients in a bowl, and set aside.

  • Beat egg whites, cream of tartar, warm water, vanilla extract, and salt in a large bowl at high speed of a mixer until foamy. Gradually add 1 cup sugar, 2 tablespoons at a time, beating mixture until stiff peaks form. Sift flour mixture over egg white mixture, 1/4 cup at a time, and fold flour mixture in gently.

  • 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 45 minutes or until cake springs back when lightly touched. Invert pan; let cool completely. Loosen cake from sides of pan using a narrow spatula; revert cake onto plate.

Nutrition Facts

196 calories; calories from fat 3%; fat 0.6g; saturated fat 0.3g; poly fat 0.1g; protein 6.9g; carbohydrates 41g; iron 1.4mg; sodium 227mg; calcium 12mg.
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