6 WBMO - Angel Food Cake

From member ..... I found this recipe in the "No-Salt Cookbook". It's a bit rougher than real angel food cake, but still tasty.

BMOS Note: The use of ground oat flour may cause one to lose slowly, or for progress to stop. Please read ingredient link for more information.

Also, due to the amount of sugar substitute in this recipe, while using it you may wish to monitor your monitor your reduction progress closely. As this may be quite sweet, you may trigger unwanted sugar cravings. 

• 12 egg whites
• 1 tablespoon water
• 1 teaspoon cream of tartar**
• 1/2 teaspoon vanilla
• 1/2 teaspoon extract of choice (I used lemon)
• 1½ cups Splenda
• 1 cup oat flour made by grinding oats in blender, food processor, coffee grinder or Magic Bullet

Combine egg whites, water, cream of tartar,** vanilla and extract of choice together in a bowl. Beat until the egg whites are about quadrupled in size, but not stiff. Add half of the Splenda slowly, beating egg whites until soft peaks form. Be careful not to over-beat the egg whites. Next, sift together the flour and the other half of the Splenda and using a rubber spatula, carefully fold in the flour and Splenda a little bit at a time. Place in an ungreased tube pan. (I used a bread pan.) Bake 35 minutes at 350 degrees, or until a toothpick inserted comes out clean. Allow to cool before removing from pan.

** ingredient is not recommended for use during the reduction phase of program.  See ingredient link or  "General Food and Cooking" FAQ for more detail.

Compatible with Body Type:

Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D
Dinner A-B-C-D-E
PM Snack

This Recipe Contains: Protein A, Carb B