When a light cake is called for, this cholesterol-free classic from Donna Bartolini is the perfect choice. Serve with berries.
- Portion size 12 servings
- Credits : Canadian Living Magazine: November 2005
- 1 cup sifted cake-and-pastry flour
- 1 1/2 cup granulated sugar
- 1/2 teaspoon ground cardamom
- 1 1/2 cup egg whites at room temperature (about 11 eggs)
- 1 tablespoon orange juice
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 tablespoons grated orange rind
- 1 teaspoon vanilla
In bowl, sift together flour, 3/4 cup (175 mL) of the sugar and cardamom; sift again. Set aside.
In large glass or stainless-steel bowl, beat egg whites until foamy. Add orange juice, cream of tartar and salt ; beat until soft peaks form. Gradually beat in remaining sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. One quarter at a time, sift flour mixture over egg whites, gently folding in each addition until blended. Fold in orange rind and vanilla. Pour into ungreased 10-inch (4 L) tube pan. Run spatula through batter to eliminate any large air pockets.
Bake in centre of 350°F (180°C) oven until cake springs back when lightly touched, 40 to 50 minutes. Turn pan upside down; let cake hang by legs attached to pan or on inverted funnel or bottle until completely cooled before removing from pan.
Nutritional facts <b>Per serving:</b> about
- Sodium 144 mg
- Protein 4 g
- Calories 146.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 33 g
- Iron 5.0
- Folate 5.0
- Calcium 1.0
- Vitamin C 3.0