Lemon poppy seed angel food cake a nice summer twist
If you like classic angel food cake, leave out the poppy seeds and the lemon zest and substitute vanilla extract for the lemon extract.
Any way you make it, angel food cake is just the thing to pair with summer fruits for easy, elegant finish to any meal. Recipe courtesy of the American Diabetes Association.
Serves 12; serving size: 1 slice
1 c. cake flour
3/4 c. granular no-calorie sweetener
1/4 c. cornstarch
2 tsp. fresh grated lemon zest
1 T. poppy seeds
12 large egg whites
1/2 tsp. cream of tartar
1 tsp. lemon extract
3/4 c. granulated sugar
Preheat the oven to 350°F.
Sift together the flour, no-calorie sweetener, and cornstarch. Stir in the lemon zest and poppy seeds and set aside.
Combine the egg whites and cream of tartar in a large bowl. Beat at medium speed until foamy. Beat in the lemon extract. Beat in the sugar, 1 T. at a time, beating at high speed until stiff peaks form.
Spoon the flour mixture over the egg white mixture in 4 additions, gently folding in after each addition. Pour the batter into an ungreased 10-in tube pan.
Bake 20 to 25 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Invert the cake pan and cool the cake completely. Loosen the cake from sides of pan with a thin metal spatula. Invert the cake onto a serving platter.
The cake can be covered in an airtight container and stored at room temperature up to 2 days.
Nutrition Information: calories: 127; calories from fat: none; total fat: none; saturated fat: none; cholesterol: none; sodium: 55 mg; total carbohydrate: 26 g; dietary fiber: none; sugars: 14 g; protein: 5 g.