Post by chief_cook2 on Feb 12, 2004 18:15:04 GMT -6
> Makes 14 servings > > 2-1/4 cups cake flour > 1 tbsp baking powder > 1/2 tsp salt > 1-1/4 cups Splenda Granular > 3 egg yolks > 1/3 cup canola oil > 3/4 cup unsweetened orange juice > Zest of 1 orange > Zest of I lemon > 8 egg whites > 1/2 tsp cream of tartar > > Preheat the oven to 325 degrees. Set aside one 10" ungreased tube pan with a > removable bottom (an angel food cake pan). > > Sift together the cake flour, baking powder, and salt. Stir in the Splenda. > Set aside. > > In a large bowl, beat the yolks, oil, orange juice, and zest with an > electric mixer at high speed until smooth. Incorporated the flour mixture on > low speed. In a separate, large, grease-free bowl, whip the egg whites and > cream of tartar until soft peaks form. Fold in 1/4 of the egg whites into > the batter. Carefully fold in the remaining whites. Spoon the batter into > the pan and smooth. Bake for 45-50 min. or until the top springs back when > lightly pressed. Let cool upside down ant least 1 1/2 hrs. > > Calories 140;Carbs 16g;Protein 4g;Fat 6g;Fiber 0g;Sodium 140mg > Exchange:1 carbs, 1 fat
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