This is the consummate guiltless dessert: It’s fat-free and cholesterol-free. Heartburn sufferers, weight watchers and other dessert lovers are bound to ask for seconds. A big, plump strawberry thinly sliced (not all the way through, though) and fanned out makes an attractive garnish. Having the egg whites at room temperature is important for beating them high and fluffy—allow 20 to 30 minutes for this.

Makes 12 servings

Ingredients
1-1/4 cups superfine sugar, divided
1 cup sifted cake flour
12 large egg whites at room temperature
1 teaspoon cream of tartar
1/2 teaspoon salt
2 teaspoons vanilla extract

Preparation
1. Preheat oven to 375°F.

2. In a medium bowl, whisk together 3/4 cup of the sugar and the cake flower; set aside.

3. In a large bowl, using an electric mixer at medium speed, beat the egg whites until thick and foamy. Increase the speed to high, and add the cream of tartar, salt and vanilla extract. Beat until soft peaks form; sprinkle the remaining sugar gradually over the top of the batter while beating. Continue to beat until stiff and glossy. Do not overbeat.

4. In three batches, gently (and quickly) fold the flour mixture into the egg white mixture using a rubber spatula, slotted spoon or large balloon whisk.

5. Pour the batter into an ungreased 10-inch tube pan with removable sides; use a narrow metal spatula or sharp knife to cut through the batter, and eliminate any air pockets. Bake for 30 to 35 minutes or until a cake tester inserted in the center comes out clean.

6. Invert the cake over a funnel or narrow bottle to cool. Run a long, thin knife around the sides of the cake and release the sides of the pan.

Nutrient Information Per Serving
Calories: 130
Fat: 0 g
Cholesterol: 0 mg
Sodium: 190 mg
Carbohydrate: 28 g
Protein: 4 g

Developed by Pat Baird, M.A., R.D.

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