Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: preheat oven gas mark 4, sift both flours into a bowl. whisk egg whites until they form stiff peaks then gradually add the sugar and vanilla , whisk until the mixture is thick and glossy. fold in flour mixture gently with large metal spoon, spoon into an ungreased 10in cake tin smotth surface and bake for 40- 45 minutes. if using a traditional angel cake tin a ring tin, sprinkle a piece of greaseproof paper with caster sugar, place egg cup in centre, take the tin out of oven, overt cake tin and balance carefully with egg cup in centre, balance cake on egg cup. when cold the cake should drop out of tin and onto the greasproof, trasnfer to plate dust with icing sugar and serve.

Target recipe: preheat oven to 350f. line 13 x 9 in. baking pan with foil. coat with vegetable cooking spray. combine first seven ingredients in bowl. beat sugar, pineapple, oil and vanilla in mixer bowl until smooth. beat in dry ingredients until just combined. stir in carrots. beat egg whites in small mixer bowl to stiff peaks. fold into carrot mixture in 2 batches with rubber spatula. pour batter into pan. bake 40 min. or until toothpick comes out clean. cool in pan on wire rack. invert cake onto wax paper; remove pan and foil. cut into 16 pieces.