Instructions: Preheat oven to 325 degrees F. In a large mixing bowl, beat the egg whites with a whisk or an electric mixer until frothy. Add the cream of tartar, salt and lemon juice and continue beating until soft peaks form. Slowly add 6 tablespoons of the sugar and continue beating until the whites are the consistency of shaving cream. Combine the flour with the remaining tablespoons of sugar and sift 3 times. Gently fold in the flour/sugar mixture in three additions. With the last addition fold in the vanilla extract and ginger. Scrape the batter into an ungreased 10-inch bundt cake

(or tube pan with removable bottom). Bake the cake for 35-40 minutes or until golden brown and the cake springs back when gently pressed in the center with your finger.

For Low-fat shortcake: Bake cake in 9-inch round pan. Let cool. Top cake with 1 1/2 cup vanilla yogurt, spreading until yogurt drips leisurely down the sides. Top with 3 cups chopped mangoes (about 3 whole) or fruit of your choice.

Yield: one 10-inch bundt cake or 1 9-inch short cake, 10 servings in each cake

Bundt Cake: 94 Calories, less than 0.5 grams of fat

Short Cake: 145 Calories, 0.5 grams of fat

NYC)

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