I must warn you next month I will be baking all chocolate…for February “Valentines” I know it’s only one day however we want to enjoy the entire month…lol
This wasn’t as easy as last week vegan low fat chocolate applesauce cake, however it was delicious. I added pineapple chunks, you can add your favorite fruit and fat free whipped topping.
|hot out the oven!!!|
|added pineapple chunks!!!!|
• 1 3/4 cups sugar
• 1/4 teaspoon salt
• 1 cup cake flour, sifted or unbleached flour
• 12 egg whites (room temperature)
• 1/3 cup warm water
• 1 teaspoon lemon extract, or extract of your choice
• 1 1/2 teaspoons cream of tartar
Preheat oven to 350 degrees F.
Sift sugar 2 to 3 time until it is superfine or if you have a food processor spin sugar for about 2 minutes until superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
In a large bowl, use an electric mixer thoroughly combine egg whites, water, lemon extract, and cream of tartar, increase the speed to medium-low and beat until the whites are foamy. Increase the speed to medium-high and slowly sift the reserved sugar, beating continuously until whites are nearly stiff, yet is not dry. sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden tooth pick
Cool upside down on cooling rack for at least an hour before removing from pan.
1.Use an ungreased tube pan
2.You may use parchment paper in the bottom of your pan if it’s not non-stick
*If you have a dessert recipe that you are having trouble with or afraid to try, please send it to me along with a picture and I will give it a shot….
P.S. I don’t like coconut
I hope you enjoy
Bon appétit in -