Angel Food Cake With Fruit Topping

Angel Cake



8 egg whites

¾ cup cake flour

½ tsp. cream of tartar

1 cup fine granulated sugar

1 tsp. vanilla extract

½ tsp. salt



½ tsp. unsalted margarine

1 red apple, cored, peeled, cut into slices

2 Bosc pears, cored and cut into slices

1 dash nutmeg

½ tsp. orange zest, finely grated



Preheat the oven to 275 degrees.

Sift flour 2 times over a large plate. In a mixing bowl, beat the egg whites and salt until frothy (with an electric mixer). Add cream of tartar, beat to soft peaks. Add ½ cup sugar and all the vanilla extract in small amounts, beat to stiff peaks. Slowly fold in the other ½ cup sugar.
Sift flour over the whites in three separate batches, folding in after each batch.

Spoon batter into a 9-inch tube pan. Bake in the middle of the oven for 1½ hours. After
baking, allow the cake to cool completely (2 hours).


Melt margarine in a nonstick skillet over medium high heat. Sauté apple slices for 3 minutes, stirring constantly. Add pears and sauté for another 3 minutes. Stir in nutmeg and orange zest, continue to sauté for an additional 3 minutes or until the fruit is tender. Serve warm
over cake.


Yield:               8 servings

Prep Time:      45 minutes

Cook Time:     90 minutes

Difficulty:        3



Nutrition Facts

Calories           185

Fat Calories   5

Total Fat         0.6g

  Saturated Fat            0.1g

Cholesterol     0mg

Sodium           200.8mg

Total Carbohydrate   41.4g

  Dietary Fiber 1.6g

Sugars           30.1g

Protein           4.6g