Nutritional Info

Nutrition Facts

Serving Size 1 (4g)

Calories 17
Calories from Fat 2 (15%)
Amount Per Serving %DIV
Total Fat 0.3g 0%
Saturated Fat 0.1g 1%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 0.4mg 0%
Sodium 2.2mg 0%
Potassium 79.7mg 2%
Total Carbohydrate 2.8g 1%
Dietary Fiber 0.4g 2%
Sugars 0.8g
Protein 0.4g 1%

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Recipe Description
The lemon flavor (or orange for variation) is subtle. For a stronger fruit flavor, add 1/4 teaspoon lemon (or orange) extract when you fold in the rind. Whole wheat pastry flour is available in health food stores. If you can't find it, just triple-sift regular whole wheat flour before measuring.
Prep time
20 min
Cook time
50 min
Ready In
1 hr 10 min

Ingredients

Serves Tool

Serves To:USMetric
1 Teaspoon(t)  vanilla extract
1 Tablespoon(T)  lemon rind, grated
1/2 Teaspoon(t)  salt
1 1/2 Teaspoon(t)  cream of tartar
1 1/2 Cup(c)  egg whites, room temperature
1/3 Cup(c)  whole wheat pastry flour, sifted
1 Cup(c)  cake flour, sifted
1 2/3 Cup(c)  sugar, divided

Preparation

Preheat the oven to 350°F. In a medium bowl or on a sheet of waxed paper, sift together 2/3 cup of the sugar with both flours. Sift three more times; set aside. In a large bowl, beat the egg whites, on high speed, with the cream of tartar and salt until soft peaks form. Beat in the remaining 1 cup of sugar, two tablespoons at a time. Sift 1/4 of the flour mixture over the egg whites. Using a rubber spatula, fold in the flour until none of the flour shows. Continue sifting and folding in 1/4 of the flour mixture at a time until all has been incorporated into the egg whites. Fold in the lemon rind and vanilla. Using the spatula, spread the batter into an ungreased, l0 inch tube pan with a removable bottom. Bake 45 to 50 minutes or until a pick inserted in the center comes out clean. Invert pan to cool, 2 hours. To remove cake from pan, run a thin, sharp knife around the outer edge and around the tube in the center. Press the bottom forward. Loosen cake from the bottom by running a knife between the cake and the pan.

Additional notes

Variations: Use grated orange rind instead of the lemon. If desired, stir in 1/4 teaspoon almond extract.

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