Raspberry Angel Food Cake

File:Raspberry-angel-cake.jpg

Note: Does not have to turn out like this!

Prep Time: 20 min.

Cook Time: 40 min.

Ready In: 1 Hr

Serves: 8

Ingredients

• 10 egg whites
• 1¼ teaspoons cream of tartar
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• ½ cup sugar
• 1 cup cake flour
• 2 cups fresh raspberries

Directions

1. In a mixing bowl, beat egg whites until frothy; beat in cream of tartar until soft peaks form.
2. Add the extracts.
3. Gradually beat in sugar until stiff, scraping bowl occasionally.
4. Sift flour over beaten whites; sprinkle with berries.
5. Gently fold flour and raspberries into batter until well mixed.
6. Pour into an ungreased 10-in. tube pan.
7. bake at 325 °F for 40-45 minutes or until lightly browned and entire top appears dry.
8. Immediately invert cake pan; cool completely, about 1 hour.

Nutritional information

Diabetic Exchanges: One serving equals 1 starch; also, 65 calories, 35 mg sodium, 0 cholesterol, 13 gm carbohydrate, 3 gm protein, trace fat.