Mini-Cal Strawberry Torte - cooking recipe

Ingredients

1 c. sifted cake flour
3 Tbsp. instant nonfat dry milk powder
1/8 tsp. salt
1/2 c. water
2 egg whites
4 c. fresh strawberries, hulled
sprigs of fresh mint
1/2 c. sugar
1 tsp. baking powder
3 Tbsp. vegetable oil
1 tsp. vanilla extract
vegetable cooking spray
creamy topping

Preparation

Combine flour, sugar, milk powder, baking powder and salt in a large mixing bowl.
Stir well.
Combine oil, water and vanilla, beating with a wire whisk.
Stir liquid into flour mixture until dry ingredients are moistened.
Beat the egg whites (at room temperature) at high speed with an electric mixer until stiff, but not dry.
Fold into cake batter.
Spoon batter into a 9-inch spring-form pan that has been coated with cooking spray.
Bake at 350\u00b0 for 25 to 30 minutes or until wooden pick inserted in center comes out clean.
Remove cake from pan and cool completely on a wire rack.
Return cooled cake to reassembled pan.
Set aside 6 strawberries.
Cut in half enough strawberries to make a ring around the cake.
Arrange cut sides against the pan.
Stand remaining berries on top of the cake.
Pour topping over the berries.
Chill 3 to 4 hours.
Transfer cake to serving plate.
Cut the reserved strawberries in half and arrange on top of the cake. Garnish the plate with sprigs of fresh mint.