1 3/4 cups egg whites (about 13) 1 cup all-purpose flour 1 1/2 teaspoons cream of tartar 1 1/2 teaspoons vanilla extract 1/2 teaspoon almond extract 1/4 teaspoon salt 1 1/2 cups sugar, plus 2 tablespoons sugar, divided 1/2 cup maraschino cherries, coarsely chopped and drained (about 30) 3/4 cup reduced-fat whipped topping
12 servings Change size or US/metric Change to:servingsUS Metric Update
55 minutes 25 mins prep
1. Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Sift flour twice; set aside. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in 3/4 cup sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine flour and remaining sugar; gradually fold into batter, 1/4 cup at a time. Fold in cherries. 2. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-35 minute or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around the sides and center tube of pan. Remove cake to a serving plate. Serve with whipped topping.
Nutrition Facts Calculated for 1 serving (84g) Recipe makes 12 servings
Calories 184 Calories from Fat 7 (3%) Amount Per Serving %DV Total Fat 0.8g 1% Saturated Fat 0.5g 2% Polyunsat. Fat 0.1g Monounsat. Fat 0.1g Trans Fat 0.0g Cholesterol 0mg 0% Sodium 111mg 4% Potassium 138mg 3% Total Carbohydrate 39.2g 13% Dietary Fiber 0.5g 1% Sugars 30.8g Protein 5.1g 10% Vitamin A 6mcg 0% Vitamin B6 0.0mg 0% Vitamin B12 0.0mcg 0% Vitamin C 0mg 0% Vitamin E 0mcg 0% Calcium 10mg 1% Magnesium 6mg 1% Iron 0mg 1% Alcohol 0.2g Caffeine 0.0mg detailed view... | how is this calculated?
-- Edited by Colette at 18:49, 2006-05-24
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