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1 1/4 c Large egg whites, about 10
3/4 ts Cream of tartar
1/4 ts Salt
1 tb Fresh lemon juice
1/2 c Cake flour (not self-rising)
3/4 c Granulated sugar, divided
1 ts Vanilla extract
1 sl (1 inch) ginger, peeled and
-grated finely
Preheat oven to 325 degrees F. In a large mixing bowl, beat the egg whites
with a whisk or an electric mixer until frothy. Add the cream of tartar,
salt and lemon juice and continue beating until soft peaks form. Slowly add
6 tablespoons of the sugar and continue beating until the whites are the
consistency of shaving cream. Combine the flour with the remaining
tablespoons of sugar and sift 3 times. Gently fold in the flour/sugar
mixture in three additions. With the last addition fold in the vanilla
extract and ginger. Scrape the batter into an ungreased 10-inch bundt cake
(or tube pan with removable bottom). Bake the cake for 35-40 minutes or
until golden brown and the cake springs back when gently pressed in the
center with your finger.
For Low-fat shortcake: Bake cake in 9-inch round pan. Let cool. Top cake
with 1 1/2 cup vanilla yogurt, spreading until yogurt drips leisurely down
the sides. Top with 3 cups chopped mangoes (about 3 whole) or fruit of your
choice.
Yield: one 10-inch bundt cake or 1 9-inch short cake, 10 servings in each
cake
Nutritional Information per serving:
Bundt Cake: 94 Calories, less than 0.5 grams of fat
Short Cake: 145 Calories, 0.5 grams of fat
(Courtesy Chef Wayne Harley Brachman from Mesa Grill, Bolo and Mesa City,
NYC)
Yields
1 Servings
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