Staff Writer| The Columbus Dispatch
No matter how healthfully we try to eat, most of us sometimes crave something sweet. A bowl of fruit on its own isn’t enough, and low-calorie or low-fat desserts don’t really satisfy.
The best answer can be eating a small bite of something you really want, such as a spoonful of ice cream, an ounce of chocolate or a single chocolate chip cookie.
But some desserts, such as angel food cake, are naturally less deadly on the calorie and fat scales, so a full-size portion on occasion won’t wreak havoc on an otherwise healthy diet.
Angel food cake gets its lift from beaten egg whites. No egg yolks and no butter mean the cake contains no fat. And without the fat, the cake is also lower in calories than say pound cakes, cupcakes or ice cream.
A homemade angel food cake isn’t difficult to make and tastes far superior to most store-bought varieties. Another benefit: It pairs perfectly with fresh local berries, which are just coming into season. Cooks can create an easy sauce by smashing a few berries and mixing them with honey, then tossing the juices with more whole berries.
Be aware that although this cake has neither fat nor cholesterol, it does contain sugar. A lower-sugar version made with artificial sweeteners can be found at Dispatch.com/health.
robin.davis@dispatch.com
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CLASSIC ANGEL FOOD CAKE WITH BERRIES
Makes 12 servings
You don’t have to feel guilty about small servings of this cake with plenty of fresh local raspberries. For a recipe for reduced-sugar angel food cake, visit Dispatch.com/health. Do not butter or flour the cake pan, or the cake will not rise. Cooling the cake inverted in the pan helps it keep its height.
Cake:
1 1/2 cups sugar
1 cup flour
1 1/2 cups egg whites, room temperature (from about 12 large eggs)
1/4 teaspoon salt
1 tablespoon strained fresh
lemon juice
1 teaspoon vanilla
Berries:
2 cups fresh raspberries,
black raspberries, blackberries or a combination
2 tablespoons honey
1 teaspoon fresh lemon juice
To make cake: Preheat oven to 325 degrees.
Sift 3/4 cup sugar and the flour into a bowl.
In another bowl, combine egg whites and salt. With an electric mixer, beat on medium speed until foamy. Add lemon juice and vanilla. Continue beating until whites begin to hold their shape. Increase speed to medium-high. Gradually beat in remaining 3/4 cup sugar. Beat until whites hold a soft, glossy peak.
Sift a third of flour mixture over egg whites. Gently fold in with rubber spatula. Repeat twice more.
Spoon batter into 10-inch angel-food cake pan. Smooth top. Bake until well risen, deep golden brown and firm to the touch, about 45 to 55 minutes. Invert pan onto the neck of a bottle. Cool completely. Unmold cake.
To make berries: While cake is cooling, mash 1/2 cup berries in a bowl. Stir in honey and lemon juice until honey dissolves. Fold in remaining berries.
Cut cake into wedges. Serve each with a large spoonful of berries.
PER SERVING: 174 calories; 5 g protein; 39 g carbohydrates; 2 g fiber; 29 g sugar; 0 fat; 0 cholesterol; 100 mg sodium
