Low Fat Angel Food Cake Recipe

Makes 14 slices

1 cup cake flour (substitute all purpose flour)
¾ cup sugar

12 large egg whites
1 teaspoon cream of tartar
¼ teaspoon salt
¾ cup sugar
2 teaspoons vanilla extract
2 teaspoons fresh lemon juice

Heat oven to 325 F. Whisk cake flour and sugar together in a medium bowl. Beat egg whites with mixer at a high speed until foamy. Add cream of tarter and salt and beat until soft peaks form. Add sugar 2 tablespoons at a time, beating until stiff peaks form. Beat in vanilla and lemon juice. Fold flour mixture in ¼ cup at a time.

Spoon batter into an ungreased 10-inch tube pan with a removable bottom. Bake for 55 minutes or until cake springs back when lightly touched. Invert pan and cool completely. Loosen cake from sides of pan using a narrow metal spatula and invert cake onto plate.

Serve immediately or store at room temperature for a few days. This cake freezes well.

One slice is 130 calories, 0.2 g fat, 0.0 g saturated fat, 28.7 g carbohydrates, 21.8 g sugar, 4 g protein, 0.2 g fiber, 72 mg sodium, 6 SmartPts

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Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes


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