Chocolate Spongeangel Cake
Cream of tartar
Recipe by: Skinny Chocolate - ISBN 0-940625-80-6 Place oven rack in
center of oven and preheat oven to 350 F. In electric mixer bowl,
beat egg substitute with vanilla until thick. Add 1/2 cup of fructose
and beat again.
Combine cocoa, flour, and baking powder. With beaters running at low
speed, add dry ingredients 2 Tbs at a time until well mixed.
In separate bowl, beat egg whites until they hold soft peaks, add
cream of tartar, and continue beating until they hold stiff peaks.
With beaters running, add remaining 1/2 cup fructose in a thin
stream. As soon as sugar is incorporated, turn off beaters.
Fold meringue into batter. Spoon batter into an ungreased, 10-inch
tube pan. Bake 45 mins or until top of cake springs back when toughed
lightly with fingertip.
Remove from oven, invert on wire rack and let cool thoroughly. Loosen
cooled cake from sides of pan with a thin knife or spatula.
At serving time, place cake, right side up, on serving platter and
sprinkle generously with confectioners' sugar. Use a serrated knife
to cut cake into quarters. Cut each quarter into 3 pieces.
NUTRITIONAL DATA PER SERVING Calories 98 % Calories from fat 2 Fat
(gm) 0.2 Sat. fat (gm) trace Cholesterol (mg) 0 Sodium (mg)
71 Protein (gm)
4 Carbohydrate (gm) 20