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[Obesity Discussion]

PASSOVER ANGEL FOOD CAKE WITH RHUBARB-STRAWBERRY SAUCE

Servings: 10
Prep time: 0:30:00
Bake/Cook time: 0:30:00

Calories: 82
Fat: 0 grams
Protein: 6 grams
Carbohydrates: 13 grams
Fiber: 1 grams
Net Carbs: 12 grams
Cake:
1 cup matzo cake meal
1 1/4 cup granular sugar substitute
1/2 teaspoon salt
12 to 14 large egg whites (1 3/4 cups), at room temperature
2 teaspoons vanilla extract
1/2 teaspoon almond extract
Sauce:
3/4 pound rhubarb, cut into 1" pieces
1 cup strawberries, coarsely chopped, divided
1/4 cup granular sugar substitute
1. For the cake: Heat oven to 375F. In a bowl, whisk cake
meal, sugar substitute and salt to combine. Place
mixture in a wire sieve set over the bowl.
2. With an electric mixer on medium, beat egg whites until
stiff peaks form. Stir in vanilla and almond extracts.
3. In three additions, sift dry ingredients over the whites,
gently folding in with a rubber spatula.
4. Transfer batter to a 10 tube pan. Bake 30 minutes, until
cake begins to pull away from the sides of the pan.
Invert cake in pan over a funnel or bottle neck, if pan
does not have feet. Cool completely, about 1 1/2 hours.
With narrow spatula or knife, loosen cake from sides of
pan and gently shake onto serving plate.
5. For the sauce: In a medium pot, mix rhubarb, 1/2 cup
strawberries, sugar substitute and 1/4 cup water. Cook
over medium heat 15 minutes, until rhubarb falls apart.
Reduce heat and stir frequently during the last 5
minutes of cooking time. Remove from heat; transfer to
a bowl and fold in remaining strawberries. Cool
completely and serve with cake.
Room-temperature egg whites beat to a greater volume than
cold ones. To quickly bring the eggs to room temperature, place
them in warm water for 5 minutes.

Atkins - Passover Angel Food Cake with Rhubarb-Strawberry Sauce

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