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

1. Preheat oven to 325F. 2. In large trough, with electric mixer on high
swiftness, beat egg whites until bubbling; add cream of tartar and vanilla.
Gradually beat in 1/4 cup + 2 tablespoons sugar until stiff peaks form
(most 10 proceedings). 3. Gradually sift cake flour and baking powder
over egg white assortment; carefully fold in until no white streaks
rest. 4. Spoon evenly into a 9" tube pan. Broil 35-40 proceedings, or
until cake springs bak when lightly touched with fingertip. Invert
immediately and let cool wholly.** When cake has cooled,
carefully loosen edges and remove from pan. 5. Lag, in medium
bowlful, combine strawberries with unexpended 2 tablespoons bread; set
aside for 15 transactions. 6. To help, cut cake into 12 pieces with
serrated stab. 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 powderise ** If pan does
not get "feet", invert over a sturdy bottleful.

Yields
6 Servings