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TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES: 16 servings

Ingredients

  • 10 egg whites
  • 1-1/4 teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup sugar
  • 1 cup cake flour
  • 2 cups fresh raspberries

Nutritional Facts

1 piece: 65 calories, 1g fat (0g saturated fat), 0mg cholesterol, 35mg sodium, 13g carbohydrate (0g sugars, 0g fiber), 3g protein Diabetic Exchanges: 1 starch.

Directions

  1. In a bowl, beat egg whites until frothy; beat in cream of tartar until soft peaks form. Add the extracts. Gradually beat in sugar until stiff, scraping bowl occasionally. Sift flour over beaten whites; sprinkle with berries. Gently fold flour and raspberries into batter until well mixed. Pour into an ungreased 10-in. tube pan.
  2. Bake at 325° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert the pan; cool completely, about 1 hour. Yield: 16 servings.
Originally published as Raspberry Angel Food Cake in Taste of Home June/July 1997, p8

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.


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