Diet Spiced Angel Food Cake
Ingredients
- 1/3 C. dark molasses
- 1 1/2 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1/2 tsp. ground ginger
- 1/4 tsp. ground allspice
- 2 tsp. vanilla extract
- 1 1/3 C. granulated sugar, divided
- 1 C. all-purpose flour, divided
- 11 large egg whites (1 1/2 C.), at room temperature
- 1 1/2 tsp. cream of tartar
- Confectioners' sugar to garnish (optional)
Directions
Heat oven to 325 degrees. Have a 10-inch (12 cup) tube pan with removable bottom ready. In a bowl, mix the first 6 ingredients. In another bowl, mix 1/3 C. of the sugar and 1/4 C. of the flour. Set aside.In a large bowl, with electric mixer on medium speed, beat the egg whites until frothy. Add the cream of tartar to the beaten egg whites, and beat until soft peaks form. Gradually beat in the remaining 1 C. sugar for 4 minutes, until thick and shiny. With the mixer on low speed, beat in the molasses mixture until blended. Sprinkle in the sugar-flour mixture and beat until almost blended. Fold in the remaining 3/4 C. flour just until blended.Spoon the mixture into the ungreased pan, and run a knife through the batter to remove air pockets. Bake for 1 hour, or until a pick inserted in the center comes out clean. Invert the pan onto a wire cooling rack, and let cool completely. Run a knife around the cake sides and center tube. Invert the cake and remove pan sides. Run a knife between the tube bottom and the cake; remove tube. Store the cake in an airtight container at room temperature up to 3 day before serving. If desired, dust with confectioners' sugar before serving.
Per serving: 163 calories, 0 gm fat, 37 gm carbohydrate, 55 mg sodium.
