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Apricot Angel Cake

Almond and apricot blend beautifully in this extra-low-fat angel food cake. “With it’s tangy flavor, it could even serve as a fruit-flavored coffee cake,” says Ellen Govertsen of Wheaton, Illinois.

12 ServingsPrep: 40 min. Bake: 50 min. + cooling

Ingredients

1-1/2 cups egg whites (about 10)
1-1/2 cups all-purpose flour
1-1/4 cups sugar, divided
2 teaspoons cream of tartar
1 teaspoon almond extract
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup apricot preserves
2 tablespoons water

Directions

Place egg whites in a large bowl; let stand at room temperature for
30 minutes. Sift flour and 1/2 cup sugar together twice; set aside.
Add cream of tartar, extracts and salt to egg whites; beat on medium
speed until soft peaks form. Gradually add remaining sugar, about 2
tablespoons at a time, beating on high until stiff glossy peaks form
and sugar is dissolved. Gradually fold in flour mixture, about 1/2
cup at a time.
In a small bowl, beat apricot preserves and water until frothy.
Gently fold in egg white mixture. Gently spoon into an ungreased
10-in. tube pan. Cut through batter with a knife to remove air
pockets.
Bake on the lowest oven rack at 350° for 50-60 minutes or until
lightly browned and entire top appears dry. Immediately invert pan;

2 of 2

Apricot Angel Cake (continued)

Directions (continued)

cool completely, about 1 hour. Run a knife around sides and center
tube of pan. Remove cake to a serving plate. Yield: 12 servings.

Nutrition Facts: 1 slice equals 221 calories, trace fat (trace saturated fat), 0 cholesterol, 110 mg sodium, 51 g carbohydrate, 1 g fiber, 5 g protein.