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 roll, with electric mixer on high
upper, beat egg whites until spumy; add cream of tartar and vanilla.
Gradually beat in 1/4 cup + 2 tablespoons sugar until stiff peaks form
(astir 10 proceedings). 3. Gradually sift cake flour and baking powder over egg
white assortment; carefully fold in until no white streaks stay. 4. Spoon
evenly into a 9" tube pan. Broil 35-40 transactions, 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 trough, combine strawberries with unexpended 2
tablespoons cabbage; 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 pulverization ** If pan does not get "feet",
invert over a sturdy bottleful.

Yields
6