Angel Food Cake
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 55.6
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 102.4 mg
- Total Carbs: 0.3 g
- Dietary Fiber: 0.0 g
- Protein: 3.2 g
Ingredients
-
- 1 cup sifted cake flour
- 1/3 cup Stevia
- 8 large egg whites, at room temperature
- 1 teaspoon cream of tartar
- 1/2 cup Stevia
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- Blueberries and raspberries to garnish
Tips
Lemon and lime angel food cake: Add the finely grated zest of 1 lemon and 1 lime to the beaten egg whites with the sifted flour and Stevia. While the cake is cooling, peel a cantaloupe and remove the seeds. Cut the melon into small chunks and place in a bowl. Squeeze the juice from the lemon and lime, sprinkle it over the melon, and toss to coat well. Serve the cake with the melon pieces piled up in the center.
Chocolate angel food cake: Sift 2 tablespoons cocoa powder with the flour and Stevia. Decorate the cake by dusting it with a mixture of 1 tablespoon cocoa powder and 1 tablespoon confectioners’ Stevia, sifted together.
Coffee angel food cake: Sift 1 tablespoon instant coffee powder (not granules) with the flour and Stevia. Garnish with sifted confectioners’ Stevia.
Directions
2. Place the egg whites and cream of tartar in a large bowl and whisk until frothy. Combine 1/2 cup Stevia and salt and add to the whipping egg whites in a slow, steady stream. Add the vanilla extract, and continue whisking until the mixture forms stiff peaks.
3. Sift the flour mixture over the egg whites and fold in very gently with a large metal spoon until well blended.
4. Spoon the mixture into an ungreased 10-inch tube pan, gently smoothing the top. Bake until golden brown and cake springs back when lightly touched in the center, about 35 minutes.
5. Invert the cake, still in the pan, onto a wire rack and leave to cool completely, upside down. When it is cool, slide a long knife around the side of the pan to loosen the cake, then invert it onto a serving plate. (The cake can be kept, wrapped in plastic or stored in an airtight container, for 1 to 2 days.)
6. Fill the center with berries as garnish
Serving Size: Make one 10-inch tube pan