Recipe

Angel Food Cake

(from "Controlling your Fat Tooth" by Jospeh Piscatella)

1 3/4 cups egg whites (about 12 eggs)
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 cups granulated sugar
1 1/4 cups sifted cake flour
2 teaspoons vanilla extract
3/4 teaspoon almond extract
3/4 teaspoon fresh lemon juice

Combine egg whites, cream of tartar and salt. Beat to very soft peaks.
Turn mixer to lowest speed and gradually add sugar 1 tsp. at a time.
Then add flour, 1 tsp. at a time. Do no overmix.

Fold in vanilla, almond extract and lemon juice. Transfer ot nonstick
angel food cake pan. Bake on bottom rack of 350 deg. oven 45-50 minutes
or until cake is golden and cracks on top feel dry.

Invert pan and let cool. Remove onto serving platter.

TO MAKE CHOCOLATE ANGEL FOOD CAKE:
LEAVE OUT THE LEMON, ADD 1/2 CUPS UNSWEETENED COCOA POWDER.

According to the recipe, plain cake is 148 cal. (12 servings), with a
trace of fat.
Chocolate is 158 cal. with 1 gram.