Ingredients1 h servings
- In a mixing bowl, beat egg whites until frothy; beat in cream of tartar until soft peaks form. Add the extracts. Gradually beat in sugar until stiff, scraping bowl occasionally. Sift flour over beaten whites; sprinkle with berries. Gently fold flour and raspberries into batter until well mixed. Pour into an ungreased 10-in. tube pan. Bake at 325 degrees F for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert cake pan; cool completely, about 1 hour.
- Diabetic Exchanges: One serving equals 1 starch; also, 65 calories, 35 mg sodium, 0 cholesterol, 13 gm carbohydrate, 3 gm protein, trace fat.
ReviewsRead all reviews 3
This cake turned out great -- it's low-fat and not too sweet. And the raspberries are what make it unique and absolutely delicious!
This cake was delightful! I made it for my mother's birthday since she's not big on sweets, and it was exactly what I was looking for. Very light and spongy and not at all too sweet, and the ras...