This dessert is fat-free and cholesterol-free. Make sure the egg whites are at room temperature to make them high and fluffy.

Ingredients

For 12 servings, you will need:

Directions

Preheat oven to 375º F.

In a medium bowl, whisk together 3/4 cup of the sugar and the cake flour; set aside.

In a large bowl, using an electric mixer at medium speed, beat the egg whites until thick and foamy. Increase the speed to high, and add the cream of tartar, salt, and vanilla extract. Beat until soft peaks form. Sprinkle the remaining sugar gradually over the top of the batter while beating. Continue to beat until stiff and glossy. Do not over-beat.

In three batches, gently and quickly fold the flour mixture into the egg white mixture using a rubber spatula (a slotted spoon or large balloon whisk will do as well).

Pour the batter into an ungreased 10-inch tube pan with removable sides. Use a narrow metal spatula or sharp knife to cut through the batter and eliminate any air pockets. Bake for 30 to 35 minutes or until a cake tester inserted in the center comes out clean.

Invert the cake over a funnel or narrow bottle to cool. Run a long, thin knife around the sides of the cake and release the sides of the pan.

Nutrient Information Per Serving

  Developed by Pat Baird, M.A., R.D.