Recipe - Ginger-Scented Angel Food Cake (Hl)

1 One fourth cup Large egg whites, about 10
Three fourths teaspoon Cream of tartar
One fourth teaspoon Salt
1 tablespoon Fresh lemon juice
One half cup Cake flour (not selfrising)
Three fourths cup Granulated sugar, divided
1 teaspoon Vanilla extract
1 sl (1 inch) ginger, peeled and
grated finely

Preheat oven to 325 degrees F. In a large mixing bowl, beat the egg whites
with a whisk or an electric mixer until frothy. Add the cream of tartar,
salt and lemon juice and continue beating until soft peaks form. Slowly add
6 tablespoons of the sugar and continue beating until the whites are the
consistency of shaving cream. Combine the flour with the remaining
tablespoons of sugar and sift 3 times. Gently fold in the flour/sugar
mixture in three additions. With the last addition fold in the vanilla
extract and ginger. Scrape the batter into an ungreased 10inch bundt cake
(or tube pan with removable bottom). Bake the cake for 3540 minutes or
until golden brown and the cake springs back when gently pressed in the
center with your finger.

For Lowfat shortcake: Bake cake in 9inch round pan. Let cool. Top cake
with 1 One half cup vanilla yogurt, spreading until yogurt drips leisurely down
the sides. Top with 3 cups chopped mangoes (about 3 whole) or fruit of your
choice.

Yield: one 10inch bundt cake or 1 9inch short cake, 10 servings in each
cake

Nutritional Information per serving:

Bundt Cake: 94 Calories, less than 0.5 grams of fat

Short Cake: 145 Calories, 0.5 grams of fat

(Courtesy Chef Wayne Harley Brachman from Mesa Grill, Bolo and Mesa City,
NYC)

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer 4paws@netrax.net on May 24, 1997

Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHD177 Posted to MCRecipe Digest
V1 #639 by 4paws@netrax.net (ShermeyerGail) on Jun 07, 1997