Today’s post is written by core performance guru, Linda LaRue. Linda is the creator of Crunchless Abs and the new, constant resistance, 3-dimensional workout, The CORE TRANSFORMER, which burns nearly 1,000 calories per hour.
In my mind, not much says 4th-of-July weekend quite like fresh berries on an angel food cake. Sure, there’s sugar in the cake, but it’s a holiday—live a little! You can quickly and easily whip up the below angel food cake recipe, and then top it with red, white, and blue (berries, that is) for a low-calorie (144 calories per slice) and fat-free, patriotic 4th of July dessert. Yum!
Easy Angel Food Cake Recipe
1 ½ c sugar, divided
1 (2-inch) piece vanilla bean, split lengthwise
1 c sifted cake flour
12 large egg whites
½ tsp cream of tartar
¼ tsp salt
1 tsp lemon juice (preferably fresh)
1. Preheat oven to 325 degrees. Place ¾ cup sugar in a small bowl. Scrape seeds from vanilla bean, and add seeds to sugar; discard bean. Work the vanilla seeds into sugar with fingers until well combined.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and sugar mixture, stirring with a whisk to combine.
3. Beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add remaining ¾ cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in juice. Sift flour mixture over egg white mixture ¼ cup at a time, folding in after each addition.
4. Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325 degrees for 50 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Place onto plate.
Enjoy, and have a safe—and delicious—holiday weekend! —Linda LaRue