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Title: Strawberry Shortcake (Weight Watchers Magazine)
Categories: Cake
Yield: 6 Servings
| 9 | lg | Egg whites |
| 1 | ts | Cream of tartar |
| 1 | tb | Vanilla extract |
| 1/2 | c | Granulated sugar |
| 1 | c | + 2 tablespoons sifted cake flour* |
| 1 | ts | Baking powder |
| 4 1/2 | c | Sliced strawberries |
| 3/4 | c | Reduced-calorie nondairy whipped topping (8calories per |
Adapted from the Kingdome, Seattle, WA. Foodservice: Ogden Entertainment Services. Posted by: Valerie Whittle Serves: 12
tablespoon)
1. Preheat oven to 325F. 2. In large bowl, with electric mixer on high speed, beat egg whites until foamy; add cream of tartar and vanilla. Gradually beat in 1/4 cup + 2 tablespoons sugar until stiff peaks form (about 10 minutes). 3. Gradually sift cake flour and baking powder over egg white mixture; carefully fold in until no white streaks remain. 4. Spoon evenly into a 9" tube pan. Bake 35-40 minutes, or until cake springs bak when lightly touched with fingertip. Invert immediately and let cool completely.** When cake has cooled, carefully loosen edges and remove from pan. 5. Meanwhile, in medium bowl, combine strawberries with remaining 2 tablespoons sugar; set aside for 15 minutes. 6. To serve, cut cake into 12 pieces with serrated knife. Place on serving plates. Top each with equal amounts of strawberries with accumulated juice and 1 tablespoon whipped topping. Each serving provides: 1/4 P, 1/2 B, 1/2 FR, 50 C. Per serving: 106 cal, 4 g pro, 1 g fat, 21 g car, 42 mg sod, 0 mg chol * If using self-rising cake flour, omit baking powder ** If pan does not have "feet", invert over a sturdy bottle.
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