Recipe - Angel Food Cake

CONTROLLING YOUR FAT TOOTH
1 Three fourths cup Egg whites (about 12 eggs)
1 One half teaspoon Cream of tartar
One fourth teaspoon Salt
1 One half cup Granulated sugar
1 One fourth cup Sifted cake flour
2 teaspoon Vanilla extract
Three fourths teaspoon Almond extract
Three fourths teaspoon Fresh lemon juice

Combine egg whites, cream of tartar and salt. Beat to very soft peaks.
Turn mixer to lowest speed and gradually add sugar 1 tsp. at a time. Then
add flour, 1 tsp. at a time. Do no overmix.

Fold in vanilla, almond extract and lemon juice. Transfer ot nonstick
angel food cake pan. Bake on bottom rack of 350 deg. oven 4550 minutes or
until cake is golden and cracks on top feel dry.

Invert pan and let cool. Remove onto serving platter.

TO MAKE CHOCOLATE ANGEL FOOD CAKE: LEAVE OUT THE LEMON, ADD One half CUPS
UNSWEETENED COCOA POWDER.

According to the recipe, plain cake is 148 cal. (12 servings), with a trace
of fat. Chocolate is 158 cal. with 1 gram.

From: Rick Bronstein ucla@kaiwan.com Fatfree Digest [Volume 9 Issue 23]
July 14, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip