6 tbl all whites liquid egg whites
1/4 cup sugar
1 tbl fresh grated ginger
1/8 cup all purpose flour
1 dash cream of tarter
1 pinch salt
1/2 tsp vanilla extract
I sprinkled a little sugar in the ramekins so the outside didn't have a funny taste and it worked out perfect.
This recipe was made to be topped withe peaches and cream. Though these cakes are delish on there own. These cakes are 150 cal on there own but for an additional 100 cal you can send them over the top.
Whip egg whites, salt, cream of tarter to stiff peaks. Add ginger and vanilla and slowly add in flour and sugar making sure not to deflate the whites. Pour into gently greased ramekins and place on a baking sheet and put in middle rack. Cook 14 min.
Serving Size: makes 2 small cakes
Number of Servings: 2
Recipe submitted by SparkPeople user PATIENCE29607.