Sinless Angel Food Cake

My mom and I haven't had a chance to bake together recently, which is surprising considering how much time both of us spend in the kitchen! She tries to be good about her goodie intake though, so we decided to make an angel food cake that minimized guilty feelings! It was super easy, and doesn't taste like you cut corners to save calories at all!

The Cake

• 7 Egg Whites
• 1/2 Cup White Sugar
• 1 teaspoon vanilla
• 1/8 teaspoon cream of tartar (for stabilizing egg whites)
• 1 cups sifted flour 
• 1  teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 Cup White Chocolate Chips

1. Preheat oven to 325*
2. Beat egg whites until foamy and white for at least three to four minutes before you add the cream of tartar, vanilla extract, and begin slowly adding the sugar as the egg whites stiffen. The egg whites will hold still peaks when they are done being beaten. It should take 5-7 minutes. 
3. Sift the flour into the egg whites very carefully along with the cinnamon and the baking powder. You don't want to deflate the cake! 
4. Right before you put it into the oven, fold in the white chocolate chips, again, carefully. 
5. Angel Cakes are traditionally served in bundt pans, but I used a circular pan because I made such a small batch and it came out perfect!

Note: I melted some chocolate chips with a little heavy cream and drizzled it over the top of the cake to hold the sprinkles on. Nice and festive!