Jessiquina, Your reply has sparked a small amount of memory on why (note I say small since...... :crazy:) :rolleyes::D. ) I vaguely remember that because of no fat additions to the cake, it allowed the sugar to be broken down by the body. The proteins also help in this breakdown process for the body I think?
I can also remember that it's the fats that the sugars wrap themselves in and that's what the body has a hard time processing. I've only had a limited exposure to diabetic foods and diets a couple years ago when I worked for Retirement Community and several residents had diabetes but they all loved to eat Angel Food cake. We actually featured it 2-3 times a week.
Maybe someone with a better understanding or explanation could step in. ;)
tessa, I had one but I transfered it to a stick drive and the drive was recently damaged. I have a couple cook books on the shelf if no one beats me to it I'll try to get one sent to or posted for you.
