This is the recipe I use:
*From the Fannie Farmer Cookbook
Save egg whites until you have enough to make this cake. With no egg yolks and no fat, this is a no-cholesterol cake.
2 cups egg whites
1/4 teaspoon salt
1 1/2 teaspoon cream of tartar
1 teaspoon vanilla
1 1/4 cups sugar
1 cup cake flour
Preheat oven to 325 F. Beat the egg whites until foamy, add the salt and cream of tartar, and beat until soft peaks form.
Add the vanilla, then gradually add the suger, beating until stiff.
Sift the flour over the whites and gently fold it in.
Bake in 10" tube pan for 50 - 60 minutes, until a straw comes out clean.
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I picked huckleberries this morning and decided to be brave and fold a couple of cups of berries in the final batter.
The only thing I ever added to the recipe before is grated lemon zest (yummy), I'm waiting to see how the Huckleberry Angel turns out
I make this cake about once a week --- it makes nice muffins, too.
Anybody have another cholesterol-free recipe or other add-ins to give it more variety?
Thanks,
Lisa
*From the Fannie Farmer Cookbook
Save egg whites until you have enough to make this cake. With no egg yolks and no fat, this is a no-cholesterol cake.
2 cups egg whites
1/4 teaspoon salt
1 1/2 teaspoon cream of tartar
1 teaspoon vanilla
1 1/4 cups sugar
1 cup cake flour
Preheat oven to 325 F. Beat the egg whites until foamy, add the salt and cream of tartar, and beat until soft peaks form.
Add the vanilla, then gradually add the suger, beating until stiff.
Sift the flour over the whites and gently fold it in.
Bake in 10" tube pan for 50 - 60 minutes, until a straw comes out clean.
-----------------------------------------
I picked huckleberries this morning and decided to be brave and fold a couple of cups of berries in the final batter.
The only thing I ever added to the recipe before is grated lemon zest (yummy), I'm waiting to see how the Huckleberry Angel turns out
I make this cake about once a week --- it makes nice muffins, too.
Anybody have another cholesterol-free recipe or other add-ins to give it more variety?
Thanks,
Lisa
