Number of servings :
Type of meal : | Cakes | Cakes
Special diet :
600 g fresh strawberries or 2 bags (300 g each) frozen strawberries, thawed
½ cup orange juice
12 large egg whites at room temperature
1¼ tsp cream of tartar
½ tsp sugar
1¼ cups sugar
3 tbsp grated lemon zest
1 tsp vanilla extract
1 cup all purpose flour
- Combine the strawberries and orange juice in a large bowl and refrigerate.
- Preheat the oven to 160 C (325 F). Beat the egg whites, cream of tartar, and salt with an electric mixer in a large bow until foamy. Gradually beat in the sugar, 2 tablespoons at a time, until thick and soft, soft peak form. Beat in the lemon zest and vanilla.
- Gently fold the flour into the egg whites, ¼ cup at a time, until incorporated. Spoon into an ungreased 25 x 11 cm (10 a 4 ½ in.) tube pan. Bake until the top springs back while lightly pressed, about 50 minutes
- Invert the pan to cool. (If the pan doesn’t have legs, invert is on the neck of a bottle. Let cool completely, then remove by running a metal spatula around the edges and centre and inverting onto a cake platter. Serve with strawberries and juice.
Nutrients per serving: 160 calories, 5 g protein, 35 g carbohydrate, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 1 g fibre, 153 mg sodium.
Imported on 2011-01-20 20:26:46 — Original ID:2718