Angel Food Cake
 
   (from “Controlling your Fat Tooth” by Jospeh Piscatella)
 
 1 3/4 cups egg whites (about 12 eggs)
 1 1/2 teaspoons cream of tartar
   1/4 teaspoon salt
 1 1/2 cups granulated sugar
 1 1/4 cups sifted cake flour
 2     teaspoons vanilla extract
   3/4 teaspoon almond extract
   3/4 teaspoon fresh lemon juice
 
 Combine egg whites, cream of tartar and salt.  Beat to very soft peaks.  
 Turn mixer to lowest speed and gradually add sugar 1 tsp. at a time.  
 Then add flour, 1 tsp. at a time.  Do no overmix. 
 
 Fold in vanilla, almond extract and lemon juice.  Transfer ot nonstick 
 angel food cake pan.  Bake on bottom rack of 350 deg. oven 45-50 minutes 
 or until cake is golden and cracks on top feel dry.
 
 Invert pan and let cool.  Remove onto serving platter.
 
 TO MAKE CHOCOLATE ANGEL FOOD CAKE:  
    LEAVE OUT THE LEMON, ADD 1/2 CUPS UNSWEETENED COCOA POWDER.
 
 According to the recipe, plain cake is 148 cal. (12 servings), with a 
 trace of fat.
 Chocolate is 158 cal. with 1 gram.

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