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Fruit Topped Angel Food Cake | Low Fat Recipes » Low Fat Cakes

Fruit Topped Angel Food Cake


Serving Size : 8
Ingredients
for prepare Fruit Topped Angel Food Cake
:
Amount Measure Ingredient - Preparation Method
3/4 cup powdered sugar
1/2 cup cake flour
3/4 cup egg whites (about 6)
3/4 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1/8 teaspoon salt
Fruit Topping
fruit topped angel food cake
2 tablespoons flaked coconut - toasted
FRUIT TOPPING
fruit topped angel food cake
1/2 package whipped - (2.8-ounce size)
topping mix1 envelope
fruit topped angel food cake
3 tablespoons powdered sugar
1/2 cup skim milk
1/4 teaspoon coconut extract
1 cup cut-up pared mango (about 1
1 medium )
1/2 cup cut-up pared kiwifruit (about 1
1 medium )
recipe Fruit Topped Angel Food Cake

Heat oven to 350 degrees. Mix powdered sugar
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and flour; reserve. Beat egg whites and cream of tartar in large bowl on high speed until
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foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt
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with last addition of sugar. Continue beating until stiff and glossy. Do not underbeat. Sprinkle sugar-flour
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mixture, 1/4 cup at a time, over meringue, folding in just until
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mixture disappears. Spread batter in ungreased loaf pan, 9 X 5 X 3 inches. Bake 25 to 35
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minutes or until cracks feel dry and top springs back when touched
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lightly. Snap spring-type wooden clothespins on corners of pan for "legs." Invert pan about
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2 hours or until cake is completely cool. (Or invert pan, resting edges
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of pan on 2 other inverted pans to cool.) Remove from pan. Top each serving with Fruit Topping. Sprinkle
how to make a low fat cake
with coconut. 8 SERVINGS (WITH ABOUT 1/3 CUP TOPPING EACH). FRUIT TOPPING Mix topping mix (dry), powdered sugar, milk and
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coconut extract in small deep bowl. Beat on high speed 2 to 3 minutes or until thick and fluffy. Fold
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in mango and kiwifruit.






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    Views: 5458 | Author: Shad0w | 28 November 2008 | Comments (0)


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