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Thursday, January 16, 2014

Angel Food Cake - Angel Food Cake Recipes

7:50 PM
Angel Food Cake Recipe
 I adore Angel Food Cake. I simply cannot abdomen all the sugar that you simply need to raise it to create it style just like the recipes of previous. The direction below uses Splenda rather than sweetening in order that you'll be able to indulge your appetite while not having to stress regarding all the carbohydrates you take in.
Pineapple Angel Food Cake
 Angel Food Cake

Serving Size: twelve

1 cup whey macromolecule Isolate, vanilla; sifted

2 tsp leaven, sifted

1/8 tsp salt

1/2 tsp cream of tartar

5 giant eggs, separated

2 tsp flavouring

1 tbsp grated peel, finely grated

1 tsp seasoning

1/2 cup cream

1/4 cup water

7 tbsp Splenda, or different sweetener
Pumpkin Angel Food Cake
Glaze:

2 oz cream

2 tbsp butter

1 tsp flavouring or seasoning

3 oz cheese

Instructions:

Preheat kitchen appliance to 300°F-150°C.

Spray a Bundt pan with preparation spray alright. Sift macromolecule powder, leaven, and salt and put aside. in an exceedingly giant bowl, beat egg whites with cream of tartar till stiff. In another bowl, beat egg yolks, artificial sweetener, extracts and lemon rind. ram down water and cream, and so ram down dry ingredients.

Fold into whites terribly rigorously, and so spoon into a ready Bundt pan. Bake for forty five minutes, then let cool ten minutes before inverting and removing (this is that the difficult half, simply do your best).

For the glaze, beat the cream, butter, cheese and extracts well. If this is often too thick, add additional cream, one tablespoon at a time.

Drizzle over cooled cake. Makes 12-15 servings in an exceedingly customary Bundt pan.

Per Serving: 124 Calories; 12g Fat (85.0% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 111mg Cholesterol; 173mg metallic element

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