Cake: 3 pt. Lemon Glazed Tea Cake
Source of Recipe
www.weightwatchers.com
List of Ingredients
1 cup + 6 tbsp sugar
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup fat-free egg substitute
2 tablespoons canola oil
1 egg yolk
4 teaspoons grated lemon zest
1 teaspoon vanilla extract
5 egg whites at room temperature
1/4 cup fresh lemon juice Recipe
Preheat the oven to 350 degrees F; spray a 10" Bundt pan with nonstick cooking spray. Sift 3/4 cup of the sugar, the flour, baking powder and salt into a large bowl. Whisk in the egg substitute, oil, egg yolk, lemon zest and vanilla until smoothly blended.
In another bowl, with an electric mixer at medium-high speed, beat the egg whites until thick. While mixing, gradually add 1/4 cup of the sugar. Beat until stiff, glossy peaks form. With a rubber spatula, fold about one-third of the meringue into the flour mixture. Stir well, then fold in the remainder of the meringue. Pour into the pan. Bake until a tester inserted into the center of the cake comes out clean, about 30 minutes. Cool in the pan on a rack 10 minutes, then unmold the cake onto the rack.
In a small saucepan over medium heat, combine the lemon juice and remaining 6 tablespoons of sugar. Cook, stirring constantly, until the sugar dissolves completely, about 2 minutes. Pour over the cake and allow to cool completely before serving. Serves 12.
Per Serving: 158 Calories, 3g Total Fat, 0g Saturated Fat, 18mg Cholesterol, 104mg Sodium, 30g Total Carbohydrate, 0g Dietary Fiber, 3g Protein, 9 mg Calcium
REG 6, Shared by Nicola, London, England, nicolane@dircon.co.uk
Posted to MM-Recipes Digest V4 #7 by Deb Leger on Sep 4, 2000.
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