Low Low Cal Angel Food Cake

ANGEL FOOD CAKE

Steps:

• Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C).
• In a food processor or blender, pulse the sugar until fine and powdery. Remove 1 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor. Pulse 5-10 times until sugar/flour/salt mixture is aerated and light.
• In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites and cream of tartar together on medium-low until foamy, about 1 minute. Switch to medium-high and slowly add the 1 cup of sugar you set aside. Whip until soft peaks form, about 5-6 minutes. See photo and video above for a visual. Add the vanilla extract, then beat just until incorporated.
• In 3 additions, slowly sift the flour mixture into the egg white mixture using a fine mesh strainer, gently folding with a rubber spatula after each addition. To avoid deflating or a dense cake, don't add the flour mixture all at once. Sift and very slowly fold in several additions. This is important! Pour and spread batter into an ungreased 9 or 10 inch tube pan. Shimmy the pan on the counter to smooth down the surface.
• Bake the cake until a toothpick inserted comes out clean, about 40-45 minutes. Rotate the pan halfway through baking. The cake will rise up very tall while baking. Remove from the oven, then cool the cake completely upside-down set on a wire rack, about 3 hours. (Upside-down so the bottom of the tube pan is right-side up, see photo and video above.) Once cooled, run a thin knife around the edges and gently tap the pan on the counter until the cake releases.
• If desired, dust with confectioners' sugar. Slice the cake with a sharp serrated knife. Regular knives can easily squish the cake. Serve with whipped cream and fresh berries.
• Store leftovers in the refrigerator for up to 5 days.

HEALTHY ANGEL FOOD CAKE

Steps:

• Preheat the oven to 325 degrees Fahrenheit.
• In a small bowl, add the starch, sorghum flour, and salt.
• In a stand mixer bowl with whisk attachment, add the egg whites and cream of tartar. Whisk on high speed for 5 minutes -- it will increase in volume and look like fluffy clouds.
• Reduce speed to low and slowly add in the vanilla sugar. Once that's added, add the vanilla extract, stevia extract, and almond extract. Beat for a total of 3 minutes. Mixture should be stiff and slightly shiny.
• Take bowl off the mixer and sift in the dry ingredients. Fold together, being careful not to deflate the egg whites. Deflating some of it is inevitable, but just try to be as gentle as you can and fold as little as possible... you don't want to overmix this.
• Scoop the mixture into an UNGREASED angel food cake pan (I used a 9" nonstick angel food cake pan) and spread out the surface. Bake for ~40 minutes, or until surface is rounded, golden brown, and springs back when tapped. Let the cake cool upside down (so that it doesn't deflate). Once completely cooled, use an offset spatula to loosen the cake from the pan. Slice and serve immediately.

HEALTHY ANGEL FOOD CAKE

Steps:

• Preheat the oven to 325 F. Set aside a 9-inch angel food cake pan (highly recommended!). If you do not have an angel food cake pan, a round pan with a removable bottom can be used. Note: the cake may stick to the pan using a regular round pan. Do not spray the pan, rather use a tiny amount of oil on the bottom of the pan to prevent the top from sticking.
• In a mixing bowl, add the starch, sorghum flour, and salt.
• Using a standing mixer or hand mixer, mix the egg whites and cream of tartar. Mix for 5 minutes or until soft peaks form. It should look like white clouds.
• Reduce the speed to low and add the vanilla extract until mixed. Next add the sugar and mix for another 3 minutes. The mixture should be stiff.
• Gently fold the flour and starch into the egg mixture by hand, being cautious to not deflate the eggs. Some deflating is normal. Be gentle!
• Transfer the mixture into the ungreased angel food cake pan. Bake for 40 minutes or until the surface is golden brown and bounces back when tapped.
• Remove the cake from the oven and let it cool upside down so it does not deflate. Once the cake has cooled, use an offset spatula to loosen the cake from the pan. Slice into 8 servings and serve with berries and cool whip!

LOW LOW CAL ANGEL FOOD CAKE

Steps:

• Preheat oven to 325 degrees.
• In a medium bowl mix together flour and baking powder.
• In a large bowl beat eggwhites until they become frothy.
• Add cream of tartar to eggwhites and beat until stiff peaks form. Next sprinkle sugar and Splenda/or twin carefully over the eggs until blended.
• Add vanilla to the egg white mixture.
• With hand mixer on med/low speed, slowly sprinkle flour mixture into eggs, aprox 1 tbsp at a time, mixing as each is added.
• When all mixed together, pour into med cake pan or into individual cupcake papers and bake until top springs up when poked; approx 25 minutes.

ANGEL FOOD CAKE

Steps:

• About 30 minutes before making the cake, place an egg separator over a small bowl. Crack each egg over the egg separator to separate the whites from the yolk. (save the yolks for another recipe.) Transfer egg whites to a 2-cup measuring cup until there are 1 1/2 cups of egg whites.
• Place the egg whites in a clean large bowl, and let stand at room temperature up to 30 minutes.*
• Move the oven rack to the lowest position; remove other oven rack. Heat the oven to 375°F. In a medium bowl, mix the powdered sugar and flour; set aside.
• Add the cream of tartar to the egg whites; beat with an electric mixer on medium speed until mixture looks foamy. On high speed, beat in the granulated sugar, 2 tablespoons at a time; add the vanilla, almond extract and salt with the last addition of sugar. Continue beating until meringue is stiff and glossy. Do not underbeat.
• Sprinkle the powdered sugar-flour mixture, 1/4 cup at a time, over the meringue; to fold in, use a rubber spatula to cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side just until sugar-flour mixture disappears. When all sugar-flour mixture has been folded in, spoon the batter into an ungreased 10x4-inch angel food (tube) cake pan. Using a metal spatula or knife, gently cut through the batter, spreading batter gently against side of pan and tube, to break large air pockets.
• Bake 30 to 35 minutes or until cracks in cake feel dry and top springs back when touched lightly. Immediately turn pan upside down onto a heatproof funnel or bottle. Let cake hang about 2 hours or until completely cool.
• Remove pan from funnel. Loosen the cake by running a knife or long metal spatula between the cake and side of pan. Place a serving plate upside down on pan; turn plate and pan over together and remove pan. (If pan has a removable bottom, remove side of pan, then carefully run a knife or long metal spatula between cake and pan bottom. Carefully remove bottom.) To cut cake, use a long serrated knife in a sawing motion, or use an electric knife.