Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: bring egg whites to room temperature. sift powdered sugar and flour together 3 times. in a large bowl beat egg whites, cream of tartar, and vanilla with electric mixer on medium speed till soft peaks form. gradually add sugar, about 2 tbs at a time, beating till stiff peaks form. sift about 1/4 of the flour mixture over beaten egg whites; fold in gently. repeat, folding in remaining flour mixture by fourths. pour into an ungreased tube pan (10 inch). bake on the lowest rack in a 350°f oven for 40-45 minutes or till top springs back when lightly touched. immediately invert cake (leave in pan); cool thoroughly. loosen sides of cake from pan; remove cake.

Target recipe: preheat oven to 300 degrees. in a large mixer bowl, beat the egg whites and cream of tartar until soft mounds form. gradually add in the 1/3 cup sugar, heating until stiff peaks form. blend in extracts. mix together 1 cup sugar and flour (also baking powder and salt if using all-purpose flour). add to egg white mixture. by hand, fold in gently, but thoroughly. fold in coconut. (add food coloring now if you desire). spoon into paper-lined muffin cups filing to within 1/4 an inch of the top. bake for 30-35 minutes or until light golden brown and the cake is set. if using the mini muffin liners, bake 20-25 minutes. **note** cakes may be made ahead and frozen, tightly wrapped, for 2-3 weeks. allow 2 hours to thaw at room temperature.