This is the ultimate cross between a light angel food cake and a moist sponge cake! It is absolutely delicious served plain, with fresh fruit and whipped cream or chocolate sauce. Since it is made primarily with egg whites it is extremely low fat. It keeps for 5-7 days wrapped in the refrigerator if it lasts that long.


1 1/4 c.     T.G.I.G.F! Mix

1 1/4 c.     Confectioner's Sugar

12 lg.        Egg whites, room temperature

1 1/2 t.      Vanilla Extract

1 1/2 t.      Cream of Tartar

1/4 t.         Salt

1 c.           Granulated Sugar


directions


Preheat oven to 350 degrees. In a large mixing bowl combine T.G.I.G.F! mix with confectioner's sugar, set aside. In another large mixing bowl, add eggs, vanilla, cream of tartar and salt. Whisk on high, gradually adding granulated sugar until stiff peaks form. Slowly fold in T.G.I.G.F! mix and confectioner's sugar by hand 1/4 cup at a time. Spoon batter into an ungreased 10" tube pan. Bake in preheated 350 degree oven for 45 minutes or until toothpick inserted in center comes out clean. Remove from oven and invert pan, allow to cool completely before slicing.

angel sponge cake

makes 1 - 10" Cake

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