Sift together the flour, no-calorie
sweetener and corn-starch. Stir in the poppy seeds and lemon zest and
set aside.
Combine the egg whites and cream of
tartar in a large bowl. Beat at medium speed until foamy. Beat in the
lemon extract. Beat in the sugar, 1 tbsp at a time, beating at high
speed until stiff peaks form.
Spoon the flour mixture over the
egg white mixture in four additions, gently folding in after each
addition. Pour the batter into an ungreased 10-inch tube pan.
Bake 20-25 minutes or until a
wooden toothpick inserted in the center of the cake comes out clean.
Invert the cake pan and cool the cake completely. Loosen the cake
from the sides of the pan with a thin metal spatula. Invert the cake
onto a serving platter. The cake can be stored in an airtight
container at room temperature up to 2 days.
Fun Facts /
Cooking Tips
If you like classic angel
food cake, you have to try this version of diabetic cake
recipe with lemon and poppy seeds. Optionally, you can
also leave out the poppy seeds and lemon zest, and
substitute with vanilla extract. Any way you make it,
angel food cake is just the thing to pair with spring
and summer fruits for an easy, elegant finish to any
healthy meals.
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