Angel Food Cake
Angel Food Cake—For “Wing” Strength
Mike Packham
“downloads” at www.packhams.org
What could make a bodybuilder smile if not a recipe with lots of egg whites! Add the fact that it is fat-free and low carb, and he’ll get a wide grin. Now make it a delicious dessert and you’ll get him jumping up and down like a school kid.
Preheat oven to 375
In a large glass bowl, whip until foamy:
12 egg whites (be sure NO yolk gets in or they won’t whip—maybe separate each egg into a small saucer first to be sure it’s yolk-free)
1 Tbl water
½ tsp salt
1 tsp cream of tartar
Slowly add, beating until soft peaks form:
1 cup granulated Splenda
Fold in:
1/3 cup rice flour
1/3 cup sorghum flour (or other flour high in nutrition—soy, millet, garbanzo, quinoa, etc.)
1 Tbl lemon zest (optional)
1 tsp vanilla (optional)
Spoon into an UNGREASED, non-Teflon tube pan or 2 loaf pans (put parchment paper in the bottom of the pan if it does not have a removable base). Bake for 30-35 minutes. Reverse the pan(s) immediately when you take them from the oven so that the cake cools upside down without putting pressure on the cooling cake. Let it cool completely before righting the pan and cutting the cake free from the pan.
Now watch what you serve on the cake. That’s where the “bad” stuff could come in. Try berries or sliced fruit sweetened with Splenda. Instead of whipped cream, try fat-free/sugar-free yogurt with vanilla protein powder stirred in. Top with sliced almonds to add the “good” fat.
Desserts like this will give you the back/lat strength you’ll need when you finally DO get those angel wings.
