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That doesn't mean that diabetics can't eat fast food at all, though. With many chains now offering low-card and low-fat options, there will almost always be a healthier alternative that you can order.
The cake that is similar to sponge cake is angel food cake. Sponge cake and angel food cake are made with eggs, flour, and sugar. The only difference between the cakes is the part of the egg used.
Apples. The original source of sweetness for many of the early settlers in the United States, the sugar from an apple comes with a healthy dose of fiber.
Angel food cake is a white sponge cake made with only stiffly beaten egg whites (yolks would make it yellow and inhibit the stiffening of the whites) and no butter. The first recipe in a cookbook for a white sponge cake is in Lettice Bryan's The Kentucky Housewife of 1839.
A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. Chiffon cakes (as well as angel food , sponge , and other foam cakes ) achieve a fluffy texture by having egg whites beaten separately until stiff and then folded into the cake batter before baking.
Some commercial angel food cakes (and apparently some angel food cake mixes) do not use cream of tartar, but use sodium lauryl sulfate (detergent) instead. Wal-Mart currently does. Hy-Vee formerly did, but recently has changed to cream of tartar, but without any noticeable change in labeling. As some people might be allergic to one or the other ...
Eating huge portions of even healthy snacks can quickly turn them unhealthy. Snacks between meals can help you reduce portion sizes at main meals and also keep blood sugar levels more stable ...
Preheat the oven to 325°F. In a medium bowl, whisk together the flour and cream of tartar. Set aside. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until stiff but not dry, about 1 1/2 minutes.