Healthy-Herb Garden Angel Food Cake
The roses and basil in the batter of this angel food cake create interest as
well as a lovely flavor.
Makes 8 servings
1 cup sifted cake flour
1/2 cup sifted confectioners' sugar
1/4 teaspoon salt
1 1/2 cups egg whites (about 12 large eggs, at room temperature) 1 1/2
teaspoons cream of tartar
1 teaspoon vanilla extract
1 cup granulated sugar
3 tablespoons chopped purple basil or regular basil
1 cup chopped organically grown rose petals
Preheat the oven to 350°F.
In a medium bowl, combine the flour, confectioners' sugar, and salt.
In a large bowl, beat the egg whites and cream of tartar with an electric
mixer on high speed until frothy. Add the vanilla extract and beat until
soft peaks form. Gradually beat in the granulated sugar, 1/4 cup at a time,
until glossy, stiff peaks form and the sugar dissolves. (To be sure that the
sugar has dissolved, rub the beaten whites between your fingers. They should
not feel granular.)
Gently fold the flour mixture into the egg white mixture in 4 stages. When
the last bit of flour mixture is to be folded in, add the basil and rose
petals.
Gently pour the batter into an ungreased lO-inch tube pan. Bake for 45
minutes, or until the top is golden brown and a wooden pi in the center
comes out clean.
Remove from the oven and invert the pan on a bottleneck, such as a wine
bottle, and allow the cake to cool completely in the pan. When the cake is
cool, run a thin knife between the cake and the pan. Turn out onto a plate.
Kitchen tip: For an extra-spectacular dessert, glaze the cake with a
combination of 1 cup confectioners' sugar, 1 teaspoon pure vanilla extract,
and 1 to 2 tablespoons milk. Add the milk gradually until the glaze has a
spreadable consistency. Glaze the cake and garnish with additional organic
rose petals.
TD&NNutrient Analysis: Calories: 222; Total Fat 0 g; Saturated Fat: 0 g;
polyunsaturated Fat g; Monounsaturated Fat: 0 g; Cholesterol: mg; Sodium:
149 mg; Carbohydrates: 49 g; Fiber: 2 g; Protein: 6 g
Tip: Skip the glaze and save 60 calories per serving.
Today's Diet and Nutriton Sept/Oct 2008
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