Sunday, August 1, 2010

Healthy & Light Angel Food Cake With A Lemon Twist

6 Eggs or Eggbeaters
1 1/2 cups Splenda
1 1/2 tsp grated lemon rinds
3 tbsp Santa Cruz Organic Lemon Juice
1 1/4 cups Potato Flour
1/4 cup boling water
Angel Food 10 Inch Tube Pan
Large Bowl

Separate eggs. Place egg yolks in mixer. Beat until light. Beat in Splenda gradually.
Beat egg whites until stiff peaks are formed. Fold gently into mixture.
Please in ungreased 10 inch tube pan. 
Bake in a 300 oven for 30 minutes. 
Increase heat to 350 and bake for another 40 minutes.
Invert pan and allow to cool.

Serve With Fresh Raspberries or Wild Organic Blueberries

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