Choosing healthful low-fat foods can be especially challenging when dessert rolls around. Here's one of my daughter Lisa's specialties that's light, fat-free, and cholesterol-free. We began making "fluffy" cake together when Lisa still had to stand on a chair to reach the mixing bowl. Now she favors pairing it with Raspberry Dessert Sauce.

Ingredients

• 1 cup cake flour
• 1 1/2 cups superfine sugar
• 1 1/4 cups egg whites (about 10 large egg whites) at room temperature

• 1 1/4 tsp. cream of tartar
• 1/4 tsp. salt
• 1 tsp. vanilla extract

Instructions

1. Heat the oven to 350 degrees. In a large bowl, sift the flour twice with 1/2 cup of the sugar. With an electric mixer on high speed, beat the egg whites, cream of tartar and salt in another bowl until soft peaks form when the beaters are removed from the batter. Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition. Stir in the vanilla extract.

2. Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, just until incorporated. Pour the batter into an ungreased 10-inch tube pan and bake until the cake is light golden brown and springy to the touch, about 1 hour. Invert the pan and let the cake cool completely before removing from the pan. Serves 14.

• Previous: Fish with Rainbow Sizzle
• Next: Zucchini And Tomato Tart

You might also like:

Find more about:

• Egg Whites |
• Other Cakes

Related Categories:

• Everyday Cakes