Does This Count as Diet Food??

Although I'm not on a so called diet, I am trying to watch what I eat. Mostly I'm trying to stop my horrible snacking habits while I'm at work. I tend to snack on anything, veggies (which are so bad), breads, cheeses, ice creams (all not so good) . . . . and although I snack on little pieces each time, they really add up!! Normally when I'm off and at home I don't tend to eat to terribly much. but now I find my bad habits at work are following me home! Constantly looking in the fridge, aimlessly searching for a quick bite of anything . . . not good.


So we had a large group in house last week who had creme brulee for dessert, and that means alot of leftover egg whites. Egg whites unfortunately that we do not use and they will get thrown out. It's sad to waste them, but we have no use for them either. So I brought some home, which is ok by my boss as long as I don't make a habit of it <-- does that count as a disclaimer!! I decided to make Angel Food Cake!! That borders on healthy, right?! Technically it has no fat, but yes it does have a bunch of sugar in it that does contribute to the calories, but it so light and airy nobody seems to mind, right?!



I had intended to make a lemon and thyme flavoured cake, and thought I could 'infuse' the sugar with the thyme flavour by leaving it ti sit together on the counter for a day or two. Well, it didn't work. All I got was a container of clumpy sugar that smelled like decomposing thyme. I wouldn't recommend doing it.




Lemon Thyme Angel Food Cake


1 cup sifted cake flour
1 1/2 cups granulated sugar
12 large egg whites, room temperature
1 tsp cream of tartar
1/4 salt
1 tsp vanilla extract
zest of 1 lemon
1 tsp thyme


Preheat oven to 325F. Combine flour and half the sugar, set aside. In a clean mixing bowl beat egg whites until frothy, add in cream of tartar and salt and beat until sift peaks begin to form. Slowly add in the remaining sugar a little at a time, beat until stiff peaks form. Add in flour mix, in four additions, by sifting over top and gently folding in. Pour batter into an ungreased tube pan and smooth top. Bake for approximately 55min, until cake springs back when touched. Remove from oven, invert pan and allow to cool completely before removing.