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Wednesday, March 5, 2014

Angel Fool’s Loaf Cake

Angel Fool’s Loaf Cake

Remember to use a completely clean bowl when you’re whipping up the egg white in  this frothy cake batter. It’s light , it’s oh so lovey, and it’s amazingly low in calories too, I like o serve it with fresh fruit and a dab of whipped topping, but I  bet a little chocolate sauce wouldn’t be bad, either 

(Serves 12)

1Cup cake flour
1 ½ cups SPLENDA Granular
12 egg whites
2 tablespoons vanilla extract
¼ teaspoon table salt 

Preheat oven to 350 degrees. In a small bowl, combine cake flour and ¾ cup SPLENDA. Mix well using a wire whisk. Place egg whites in a very large glass mixing bowl, Beat egg whites with electric mixer on HIGH until foamy. Add vanilla extract and salt Continue beating until stiff enough to form soft peaks form soft peaks. Add remaining ¾ cup SPLENDA , 2 tablespoon at a time., while continuing to beat egg white until stiff peaks form . Add the flour mixture , ½ cup at a time , folding in with spatula or wire whisk. Pour batter into an ungreased 9-by-13 inch Metal cake pan. Run a knife through batter to remove air bubbles, Bake for 15 to184 minutes ofr until cake springs back when lightly touched . Do not overbake . Place pan on a wire rack and allow to cool, Cut into 12 Servings. 

Each Serving Equals

HE: 1/3 Bread * 1/3 Protein * ¼ Slider *
1 Optional Calorie
64 calories * 0 gm Fat * 5 gm Protein *
11 gm Carbohydrate * 103 mg Sodium *
3 gm Calcium * 0 gm Fiber
DIABETIC EXCHANGES: ½ starch * ½ Meat

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