Recipe - Fat-Free Ginger Cake

2/3 cup Allpurpose flour
1/3 cup Whole wheat flour
One fourth cup Cornstarch
1 One half teaspoon Baking powder
1 teaspoon Grated fresh ginger
(optional)
1 teaspoon Ground ginger
One half teaspoon Ground cinnamon
One half teaspoon Salt
1 cup Sugar
2/3 cup Skim milk
2 Egg whites
1/3 cup Dark or light corn syrup
1 teaspoon Vanilla extract
Fresh raspberries (optional)

Heat oven to 350 degrees. Spray 9inch square baking pan with vegetable
cooking spray. In large bowl, stir together allpurpose flour, whole wheat
flour, cornstarch, baking powder, fresh ginger, if desired, ground ginger,
cinnamon and salt. In medium bowl, with wire whisk, stir sugar and milk.
Add egg whites, corn syrup and vanilla; beat with whisk until blended.
Gradually add liquid mixture to flour mixture, stirring with whisk until
smooth. Pour batter into prepared pan. Bake 30 minutes or until wooden pick
inserted in center comes out clean. Cool 5 minutes; remove from pan to wire
rack. Cool completely. Serve with raspberries, if desired. Garnish as
desired.

Makes 16 servings.

Recipe by: BestRecipes (April, 1993)

Posted to MCRecipe Digest V1 #894 by "Eugene Johnston"
ejohnston@mailexcite.com on Nov 09, 1997