Top this fast and easy angel food cake with fresh strawberries, raspberries and blueberries for a red, white, and blue(berries that is) low cal/fat free, patriotic Fourth of July dessert. And at ONLY 144 Calories per slice and fat free, no one will feel ever feel guilty about indulging this holiday! (Add a dollop of fat-free whipped topping if desired, as it’s one of my “free foods”.)
Ingredients
1 ½ cups sugar, divided
1 (2-inch) piece vanilla bean, split lengthwise
1 cup sifted cake flour (about 4 ounces)
12 large egg whites
½ tsp. cream of tartar
¼ tsp. salt
1 tsp. lemon juice (preferably fresh)
Directions
1. Preheat oven to 325 degrees. Place ¾ cup sugar in a small bowl. Scrape seeds from vanilla bean, and add seeds to sugar; discard bean. Work the vanilla seeds into sugar with fingers until well combined.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and sugar mixture, stirring with a whisk to combine.
3. Beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add remaining ¾ cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in juice. Sift flour mixture over egg white mixture, ¼ cup at a time; fold in after each addition.
4. Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325 degrees for 50 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto plate.
Nutritional Content: Yields 12 servings, Calories: 144, Fat: 0.1g (sat 0.0g,mono 0.0g,poly 0.0g), Protein: 4.3g, Carbohydrate: 31.7g, Sodium: 105mg
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