- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 157.3
- Total Fat: 1.0 g
- Cholesterol: 0.5 mg
- Sodium: 47.2 mg
- Total Carbs: 33.7 g
- Dietary Fiber: 0.2 g
- Protein: 3.2 g
Homemade Low-Calorie Birthday Cake!Submitted by: TABBYCAT8
IntroductionThis is a low-cal homemade angelfood cake that can be a fancy birthday cake This is a low-cal homemade angelfood cake that can be a fancy birthday cake
10 egg whites (should measure 1 1/2 cups)
1 1/2 confectioners' sugar
1 cup all-purpose flour
1 1/2 tsp cream of tartar
1 1/2 tsp vanilla extract
1/2 tsp almond extract
1/4 tsp salt
1 cup sugar
12 oz frozen whipped topping, thawed
6 oz light raspberry yogurt
1/3 cup confectioners' sugar
Measure egg whites, until it measures 1 1/2 cups. Please in a mixing bowl, let stand at room temp for 30 min.
Sift confectioners' sugar and flour together 3 times.
Add cream of tartar, extracts and salt to egg whites, beat at high speed.
Gradually add sugar, beating until 1 cup of sugar is dissolved and stiff peaks form.
Fold flour mixture, 1/4 cup at a time.
Gently spoon into an ungreased 10-in tube pan.
Cut through batter with a knife to remove air pockets.
Bate 350 degrees F for 40-45 min or until cake springs back when lightly touched.
Immediately invert pan; cool completely before removing cake from pan.
After cooled, place cake in freezer for 15 minutes for easier handling when frosting.
Mix thawed whipped topping, yogurt and confectioners' sugar until well combined.
Slice cake horizontally into 1/3.
Frost between layers and around cake.
Decorate with fresh raspberries.
Return cake to refrigerator until everyon's ready to sing 'Happy Birthday'!
Number of Servings: 16
Recipe submitted by SparkPeople user TABBYCAT8.