Zutaten für Low Fat Strawberry Angel Food Cake
- 1 cup powdered sugar
- Cake Flour
- 12 large egg whites
- 1 teaspoon cream of tartar
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Pinch of salt
- Fat Free Cream Cheese
- Fat Free Cool Whip
- Sugar
- 2 cups sliced fresh strawberries
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Zubereitung von Low Fat Strawberry Angel Food Cake
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together 1 cup powdered sugar and 1/2 cup cake flour. Set aside.
- In a large, clean, grease-free bowl, beat 12 large egg whites with 1 teaspoon cream of tartar using an electric mixer until soft peaks form.
- Gradually add 1 1/2 cups granulated sugar, 2 tablespoons at a time, beating on high speed until stiff, glossy peaks form. Add 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, and a pinch of salt with the last addition of sugar.
- Gently fold in the powdered sugar-flour mixture, 1/4 cup at a time, until just combined. Be careful not to deflate the egg whites.
- Carefully pour batter into an ungreased 10-inch angel food cake pan.
- Bake for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Invert the pan immediately onto a wire rack and let the cake cool completely.
- While the cake cools, prepare the strawberry topping:
- In a medium bowl, gently mix 1 (8 ounce) package of softened cream cheese with 1/4 cup powdered sugar and 1 teaspoon vanilla extract.
- Fold in 2 cups of cubed angel food cake until evenly coated.
- Spread the cream cheese mixture over the cooled cake.
- Top with 2 cups sliced fresh strawberries.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
217g
Fat
1g
Carbs
22g
