vicki
04-05-2006, 10:39 PM
Makes 12 servings
1 1/2 cups sugar
1 cup + 2 tbsp sifted cake flour
1/4 tsp. salt
12 egg whites at room temp.
1 1/4 tsp. cream of tartar
1 tbsp. + 1 tsp. grated lemon zest
1 tsp. vanilla extract
2 1/4 cups raspberries
2 1/4 sliced strawberries
2 tbsp. raspberry liqueur (framboise)
~Preheat the oven to 375 degrees arrange an oven rack in the lower third of the oven.
~Sift 3/4 cup of the sugar, the cake flour and sald onto a sheet of wax paper
~In large bowl, with an electric mixer on low speed, beat the egg whites until small bubbles appear and the surface is frothy, 1-2 minutes
~Sprinkle with the cream of tartar, with the mixer on medium speed, add the remaining 3/4 cup of sugar in a slow steady stream, beating until all the sugar is incorporated
~With a rubber spatula scrape the sides and bottom of bowl
~Add 1 tbsp of the lemon zest and the vanilla, beat until the egg whites are stiff but not dry
~Sift 1/3 of the flour mixture over the egg whites, with the rubber spatula, quickly fold into the whites, being careful to scrape th esides and the bottom of the bowl
~Repeat with the remaining flour mixture making sure all the flour is blended into the whites
~Scrape the batter into an ungreased 9" or 10" bread pan with the spatula smooth the surface
~Bake in the lower third of the oven until a toothpick comes out clean from center of cake about 25-30 minutes
~Run a knife around the edge of the pan, invert the cake onto a platter and cool completely
~Meanwhile in large bowl combine raspberries, strawberries liqueur and the remaining 1 tsp of lemon zest let stand for 30 minutes
~Serve the cake with topping each slice with the berries
Per serving
175 calories
0 fat
0 sat. fat
0 cholesterol
101 mg sodium
38 g carbs
2 g dietary fiber
5 g protein
14 mg calcium
ww points = 3 per serving
1 1/2 cups sugar
1 cup + 2 tbsp sifted cake flour
1/4 tsp. salt
12 egg whites at room temp.
1 1/4 tsp. cream of tartar
1 tbsp. + 1 tsp. grated lemon zest
1 tsp. vanilla extract
2 1/4 cups raspberries
2 1/4 sliced strawberries
2 tbsp. raspberry liqueur (framboise)
~Preheat the oven to 375 degrees arrange an oven rack in the lower third of the oven.
~Sift 3/4 cup of the sugar, the cake flour and sald onto a sheet of wax paper
~In large bowl, with an electric mixer on low speed, beat the egg whites until small bubbles appear and the surface is frothy, 1-2 minutes
~Sprinkle with the cream of tartar, with the mixer on medium speed, add the remaining 3/4 cup of sugar in a slow steady stream, beating until all the sugar is incorporated
~With a rubber spatula scrape the sides and bottom of bowl
~Add 1 tbsp of the lemon zest and the vanilla, beat until the egg whites are stiff but not dry
~Sift 1/3 of the flour mixture over the egg whites, with the rubber spatula, quickly fold into the whites, being careful to scrape th esides and the bottom of the bowl
~Repeat with the remaining flour mixture making sure all the flour is blended into the whites
~Scrape the batter into an ungreased 9" or 10" bread pan with the spatula smooth the surface
~Bake in the lower third of the oven until a toothpick comes out clean from center of cake about 25-30 minutes
~Run a knife around the edge of the pan, invert the cake onto a platter and cool completely
~Meanwhile in large bowl combine raspberries, strawberries liqueur and the remaining 1 tsp of lemon zest let stand for 30 minutes
~Serve the cake with topping each slice with the berries
Per serving
175 calories
0 fat
0 sat. fat
0 cholesterol
101 mg sodium
38 g carbs
2 g dietary fiber
5 g protein
14 mg calcium
ww points = 3 per serving