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Angel Food Cake, Pesach I (P, KLP)
Source: internet
Serves: 12

1-1/4 cups egg whites, (about 10 whites)
1 teaspoon cream of tartar
1-1/2 cups sugar, divided
1 envelope vanilla sugar
1/2 teaspoon lemon juice
1 cup potato starch
1/2 teaspoon salt

In the large bowl of an electric mixer, beat the egg whites until frothy. Add the cream of tartar and beat until stiff peaks form.

Gradually add 1 cup of sugar, 1 tablespoon at a time, beating well after each addition. Add the vanilla sugar and the lemon juice.

Sift together the potato starch, salt and the remaining 1/2 cup of sugar. Slowly fold the dry mixture into the beaten egg white mixture.

Pour the batter into an ungreased 9" tube pan and bake in a preheated 350°F oven for 45 minutes. Remove from the oven and invert immediately onto a cake rack to cool.

This cake does not have the same appearance or consistency as year-round angel food cake, but it is very good nonetheless. Do not be alarmed, the cake may fall out of the pan when it is inverted to cool.

Posted by Annice Grinberg

Nutritional Info Per Serving: 150 Calories; 0g Fat (0.0% calories from fat); 3g Protein; 36g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 131mg Sodium
Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1-1/2 Other Carbohydrates.