Directions:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add cream of tartar, extracts and salt; beat on high speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating until sugar is dissolved and stiff peaks form. Gradually fold in flour, 1/4 cup at a time.
- Gently spoon into an ungreased 10-in. tube pan; cut through batter with a knife to remove air pockets. Bake at 350° for 35-40 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely.
- Run a knife around sides of cake and remove from pan. Cut
- Cake horizontally into three layers. Place the bottom layer on a serving plate. Top with 1/2 cup whipped topping; sprinkle with 2 tablespoons crushed candies. Repeat. Top with remaining cake layer. Spread remaining whipped topping over the entire cake. Sprinkle with remaining candies. Refrigerate for at least 2 hours before serving. Yield: 10-12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 126.48 Kcal (530 kJ) | ||
| Calories from fat | 1.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.14g | 0% | |
|---|---|---|---|
| Sodium | 102.81mg | 4% | |
| Potassium | 107.85mg | 2% | |
| Total Carbs | 26.42g | 9% | |
| Sugars | 15.23g | 61% | |
| Dietary Fiber | 0.27g | 1% | |
| Protein | 4g | 8% | |
| Iron | 1mg | 5% | |
| Calcium | 4mg | 0% | |
| Amount Per 100 g | |||
| Calories | 183.3 Kcal (767 kJ) | ||
| Calories from fat | 1.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.2g | 0% | |
|---|---|---|---|
| Sodium | 149mg | 4% | |
| Potassium | 156.31mg | 2% | |
| Total Carbs | 38.29g | 9% | |
| Sugars | 22.08g | 61% | |
| Dietary Fiber | 0.4g | 1% | |
| Protein | 5.8g | 8% | |
| Iron | 1.4mg | 5% | |
| Calcium | 5.8mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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