Healthy Choice for a Birthday Cake

Well for all my readers out there today marks my 22nd birthday.  Yeah, I am growing up finally!  I thought that this would be a great opportunity to share a healthy recipe for anyone out there that is thinking about baking a cake for a birthday.  

The one thing that is difficult when you are trying to be health conscious is giving up that amazing birthday cake with layers upon layers of frosting.  A good solution to this problem is making an angel food cake, which is low in fat and calories.  This recipe is very simple to make and it contains beta-carotene and fiber, which helps fight cancer related cells.  

Orange Angel Food Cake with Fruit Compote

INGREDIENTS

• 1 1/2  cups  egg whites (10 to 12 large)
• 1  teaspoon  cream of tartar
• 1 1/3  cups  extra-fine granulated sugar
• 1  tablespoon  finely shredded orange peel
• 1  cup  sifted cake flour
• 1 1/3  cups  water
• 2  6- or 7-ounce packages  dried apricots, halved
• 1  cup  dried cranberries
• 2/3  cup  orange juice
• 1/3  cup  granulated sugar
• 2  inches  stick cinnamon
• 1/2  teaspoon  vanilla
• 1/4  teaspoon  almond extract
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DIRECTIONS

In an extra-large bowl allow egg whites to stand at room temperature for 30 minutes. Add cream of tartar to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the 11/3 cups extra-fine sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).

Sprinkle orange peel over beaten egg whites. Sift about one-fourth of the flour over beaten egg whites; fold in gently. Repeat, folding in the remaining flour by fourths. Pour batter into an ungreased 10-inch tube pan. Gently cut through batter to remove any large air pockets.

Bake on the lowest rack in a 350° oven about 40 minutes or until top springs back when lightly touched. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove cake.

Meanwhile, for compote, in a medium saucepan combine water, apricots, cranberries, orange juice, the 1/3 cup sugar, the cinnamon, vanilla, and almond extract. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Remove from heat. Discard cinnamon. Transfer the compote to a serving bowl. Serve warm or cool over cake slices.

Nutrition facts per serving:

257 calories
5g protein
3g fiber
61g carbohydrate
0g fat

Recipe compliments of Fitness Magazine