Publisher Photo
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Bake: 50 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 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; cool completely, about 1 hour. Run a knife around sides and center tube of pan. Remove cake to a serving plate. Yield: 12 servings.
Originally published as Apricot Angel Cake in Light & Tasty April/May 2007, p53

Nutritional Facts

1 slice: 221 calories, 0 fat (0 saturated fat), 0 cholesterol, 110mg sodium, 51g carbohydrate (37g sugars, 1g fiber), 5g protein.

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  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Bake on the lowest oven rack at 350° for 50-60 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. Run a knife around sides and center tube of pan. Remove cake to a serving plate. Yield: 12 servings.
Originally published as Apricot Angel Cake in Light & Tasty April/May 2007, p53

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