Lemon Poppy Seed Angel Food Cake

Lemon Poppy Seed Angel Food Cake

Ingredients

1 cup cake flour


¾ cup granular no-calorie sweetener 


¼ cup cornstarch


2 tsp fresh grated lemon zest


1 Tbsp poppy seeds


12 large egg whites


½ tsp cream of tartar


1 tsp lemon extract


¾ cup granulated sugar

Directions

1. Preheat the oven to 350°F. 
2. Sift together the flour, no-calorie sweetener, and cornstarch. Stir in the lemon zest and poppy seeds and set aside.
3. Combine the egg whites and cream of tartar in a large bowl. Beat at medium speed until foamy. Beat in the lemon extract. Beat in the sugar, 1 Tbsp at a time, beating at high speed until stiff peaks form. 
4. Spoon the flour mixture over the egg white mixture in 4 additions, gently folding in after each addition. Pour the batter into an ungreased 10-in tube pan. 
5. Bake 20 to 25 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Invert the cake pan and cool the cake completely. Loosen the cake from sides of pan with a thin metal spatula. Invert the cake onto a serving platter.
6. The cake can be covered in an airtight container and stored at room temperature up to 2 days.

Serves 12; Serving size = 1 slice

Per Serving: Calories 127; 
Total Fat 0 g
; Saturated Fat 0 g; 
Cholesterol 0 mg
; Sodium 55 mg; 
Carbohydrate 26 g; Dietary Fiber 0 g; Sugars 14 g; 
Protein 5 g

Copyright 2007 American Diabetes Association

From The Big Book of Diabetic Desserts

Reprinted with permission from The American Diabetes Association.

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