When gardening or
doing yard work,
use a rake that is
comfortable for your
height and strength.
Wear gloves or use
rakes with padded
handles to prevent
- Main Dishes
- Sweet BBQ Chicken Kabobs
- Sizzled Green Beans with Crispy Prosciutto & Pine Nuts
- Spicy Tuna Wrap
- Chicken Breast & Mushroom Cream Sauce
- Chipotle-Orange Broccoli
- Sweet-and-Sour Chicken
- Broiled Sirloin with Spicy Mustard and Apple Chutney
- Greek-style Flank Steak with Tangy Yogurt Sauce
- Corn and Black Bean Burritos
- Chicken Quesadillas with Red and Green Salsa
- Cocoa-spiced Beef Tenderloin with Pineapple Salsa
- Hazelnut-Coated Salmon Steaks
- Mustard-Crusted Roast Pork
- Chicken Dijon
- Salads and Dressings
- Side Dishes
Makes 12 Servings
1 cup cake flour
1 1/2 cups sugar
12 large egg whites (at room temperature)
1 teaspoon cream of tartar
1/4 teaspoon salt
1/2 teaspoon coconut extract
1 tablespoon lime juice (about 1 lime)
1 tablespoon grated zest (about 1 lime)
- Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Have ready an ungreased large tube pan (9-inch diameter, 16-cup capacity), preferably with a removable bottom. (If the pan bottom is not removable, line it with parchment paper or waxed paper.)
- Whisk the flour and 1/4 cup of the sugar in a small bowl; set aside. Beat the egg whites with an electric mixer on low speed until just broken up and foamy. Add the cream of tartar and salt and increase the speed to medium-high. Continue to beat, adding the remaining 1/4 cup sugar, 1 tablespoon at a time, until all sugar is added and the whites are shiny and form soft peaks. Beat in the coconut extract, lime juice and lime zest until just blended.
- Sift the flour mixture over the whites, about 1/4 cup at a time, and gently fold it in using a large rubber spatula. Gently scrape the batter into the pan and smooth the top with a spatula. Give the pan a couple of raps on the counter to release any large air bubbles. Bake until the cake is golden brown and the top springs back when pressed firmly, 55 to 60 minutes.
- If the cake pan has prongs around the rim for elevating the cake, invert the pan onto them. If it does not have prongs, invert the pan onto the neck of a bottle or funnel. Let the cake cool completely upside-down, 2 to 3 hours.
- To unmold, run a knife around the edge of the cake pan, being careful not to separate the golden crust from the cake. Loosen the cake from the center tube using a wire cake tester or skewer. Slide the cake with the removable cake bottom out of the pan. Run a knife between the cake and the pan bottom to loosen, then gently flip the cake out onto a platter, bottom side facing up (the bottom is the presentation side.) (If the pan bottom is not removable, loosen the cake from the edges and center tube as described, then flip out onto a platter and remove the parchment paper.) Cut slices by sawing gently with a large, serrated knife. This cake tastes best when served the same day it is made.
Per Serving: Calories: 150, Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg, Carbohydrate: 33g, Protein: 4g, Fiber: 0g, Sodium: 105mg
Recipe Courtesy of: The Best Light Recipe ©2006 by the Editors of Cools Illustrated, ISBN: 0-936184-97-3