Calories
58 cals
Fat
0 g
Saturated Fat
0 g
Polyunsaturated Fat
0 g
Monounsaturated Fat
0 g
Carbohydrates
11 g
Sugar
4 g
Fiber
0 g
Protein
3 g
Sodium
80 mg
Be very gentle with the cake when you fold in the flour. You want to keep as much air in it as possible.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.
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Wow this is so good! I made this and now want to make it again and again and again! thank you so much for sharing it. in this time of sugar-shortage t is even better!
🙂 so glad you love it!
Hi. Going to make this now. Does the cream of tarter just help the egg whites stay firm or is it a necessity? I don't have any on hand.Thanks so much.
Hi Suzanne, if you don't have cream of tartar on hand, we recommend replacing 1/4 teaspoon of cream of tartar in this recipe with 1/2 teaspoon lemon juice or white vinegar. This element is a must-have for many baked goods as it helps stabilize the eggs (like you said!) and acts as a leavening agent.