This recipe is easy to make; nice and light, low calorie.
it is also gluten-free!
4 egg whites
1/4 tsp. cream of tartar
3/4 c. cornstarch
3/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 c. salad oil
4 egg yolks
1 T. grated orange rind
1/3 c. orange juice
In a large bowl, beat egg whites with the cream of tartar until very stiff, about 6 minutes. Set aside. Into a small bowl, sift cornstarch, sugar, baking powder and salt; making a well in the center. Pour in salad oil, egg yolks, orange rind and orange juice. Beat with a mixer on medium speed until smooth, about 2 minutes. Carefully fold this mixture into egg whites. Pour into a nonstick round tube pan. Bake at 350 degrees for 35 minutes. Invert pan until cold. Remove using a spatula.
4 egg whites
1/4 tsp. cream of tartar
3/4 c. cornstarch
3/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 c. salad oil
4 egg yolks
1 T. grated orange rind
1/3 c. orange juice
In a large bowl, beat egg whites with the cream of tartar until very stiff, about 6 minutes. Set aside. Into a small bowl, sift cornstarch, sugar, baking powder and salt; making a well in the center. Pour in salad oil, egg yolks, orange rind and orange juice. Beat with a mixer on medium speed until smooth, about 2 minutes. Carefully fold this mixture into egg whites. Pour into a nonstick round tube pan. Bake at 350 degrees for 35 minutes. Invert pan until cold. Remove using a spatula.
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