Homemade Low-Calorie Birthday Cake!
Nutritional Info
- 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
View full nutritional breakdown of Homemade Low-Calorie Birthday Cake! calories by ingredient
Introduction
This 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 cakeNumber of Servings: 16
Ingredients
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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
Frosting
12 oz frozen whipped topping, thawed
6 oz light raspberry yogurt
1/3 cup confectioners' sugar
Directions
Cake - Pre-heat oven 350 degrees.
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.
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'!
Serves 16
Number of Servings: 16
Recipe submitted by SparkPeople user TABBYCAT8.
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.
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'!
Serves 16
Number of Servings: 16
Recipe submitted by SparkPeople user TABBYCAT8.
Member Ratings For This Recipe
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JAMESMICK
