When you have a dad that is like mine and very calorie-concious, you need to take that into consideration when throwing him a party and making him a cake. I searched low-calorie cakes online, but nothing seemed like the right combination of simple and tasty until I found the following one. It was easy to make and extremely delicious! I served homemade warm raspberry sauce alongside for even more scrumptiousness and it was a big hit for everyone!
What's Inside:
-12 egg whites (yes, you have to use a whole carton!)
-1 1/4 tsp cream of tartar
-1 1/2 cup sugar
-2 to 3 tsp hot water
-1 tablespoon instant coffee
-1 1/8 cup sifted cake flour
-1 tsp vanilla extract
How to make it:
1) Preheat oven to 375 degrees
2) Using a handmixer, beat egg whites until foamy
3) Add cream of tartar and beat until it forms peaks
4) With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds
5) In a small bowl, stir together the hot water and instant coffee to make coffee extract
6) Using a seive over a large bowl, sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times7) Fold the flour mixture into the egg whites in batches, then fold in the vanilla and dissolved coffee.
8) Spoon the batter into an ungreased 9 or 10-inch tube pan and smooth the top with a rubber spatula. Bake until light golden brown, about 30 to 35 minutes.
9) Cool by turning the cake (in the pan) upside down, propped on top of a bottle until it cools to room temperature. Run a long, sharp knife blade around the cake to loosen, then knock the cake out onto a plate or work it out with your fingers. The outside crumb of the cake will remain in the pan; exposing the white cake underneath
10) To make the raspberry topping, simply heat 2 little cartons of raspberries and 1/4-1/2 cup sugar over medium heat for about 10 to 15 minutes, stirring occasionally
What's Inside:
-12 egg whites (yes, you have to use a whole carton!)
-1 1/4 tsp cream of tartar
-1 1/2 cup sugar
-2 to 3 tsp hot water
-1 tablespoon instant coffee
-1 1/8 cup sifted cake flour
-1 tsp vanilla extract
How to make it:
1) Preheat oven to 375 degrees
2) Using a handmixer, beat egg whites until foamy
3) Add cream of tartar and beat until it forms peaks
4) With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds
5) In a small bowl, stir together the hot water and instant coffee to make coffee extract
6) Using a seive over a large bowl, sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times7) Fold the flour mixture into the egg whites in batches, then fold in the vanilla and dissolved coffee.
8) Spoon the batter into an ungreased 9 or 10-inch tube pan and smooth the top with a rubber spatula. Bake until light golden brown, about 30 to 35 minutes.
9) Cool by turning the cake (in the pan) upside down, propped on top of a bottle until it cools to room temperature. Run a long, sharp knife blade around the cake to loosen, then knock the cake out onto a plate or work it out with your fingers. The outside crumb of the cake will remain in the pan; exposing the white cake underneath
10) To make the raspberry topping, simply heat 2 little cartons of raspberries and 1/4-1/2 cup sugar over medium heat for about 10 to 15 minutes, stirring occasionally
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