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Lemon Poppy Seed Angel Food Cake
Number of Servings: 12
Serving Size: 1 slice
If you like classic angel food cake, leave out the poppy seeds and the lemon zest and substitute vanilla extract for the lemon extract. Any way you make it, angel food cake is just the thing to pair with spring and summer fruits for an easy, elegant finish to any meal.
|cake flour||1 cup|
|granular no-calorie sweetener||0.75 cup|
|tsps fresh grated lemon zest||2|
|poppy seeds||1 Tbsp|
|egg whites||12 large|
|cream of tartar||0.50 tsp|
|lemon extract||1 tsp|
|granulated sugar||0.75 cup|
Preheat the oven to 350°F.2:
Sift together the flour, no-calorie sweetener, and cornstarch. Stir in the lemon zest and poppy seeds and set aside.3:
Combine the egg whites and cream of tartar in a large bowl. Beat at medium speed until foamy. Beat in the lemon extract. Beat in the sugar, 1 Tbsp at a time, beating at high speed until stiff peaks form.4:
Spoon the flour mixture over the egg white mixture in 4 additions, gently folding in after each addition. Pour the batter into an ungreased 10-in tube pan.5:
Bake 20 to 25 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Invert the cake pan and cool the cake completely. Loosen the cake from sides of pan with a thin metal spatula. Invert the cake onto a serving platter.6:
The cake can be covered in an airtight container and stored at room temperature up to 2 days.
|Calories from Fat 0|
|Total Fat 0g|
|Saturated Fat 0g|
|Dietary Fiber 0g|
|Vitamin A n/a|
|Vitamin C n/a|
|Folic Acid n/a|
|Dietary Exchange 1 1/2 Carbohydrate|
Big Book of Diabetic Desserts, The
Jackie Mills, MS, RD
This first-ever collection of guilty pleasures from the American Diabetes Association and author Jackie Mills proves that people with diabetes never have to say no to dessert again. Packed with familiar favorites and some delicious new surprises, The Big Book of Diabetic Desserts has over 150 tantalizing treats that will satisfy any sweet tooth.
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