HEALTHY ANGEL FOOD CAKE
One bite of this Healthy Angel Food Cake and you'll be convinced you're eating a light, fluffy, and sweet, dessert-like cloud. It's perfectly sweet, perfectly moist, and perfectly flavored with vanilla beans. You'd never ever guess that this recipe is totally guilt free, sugar free, fat free, low carb, gluten free, and dairy free too!
Provided by Jessica | Desserts with Benefits
Categories Dessert
Time 1h15m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 serving = ⅛th of cake, Calories 95 kcal, Carbohydrate 17 g, Protein 6 g, Sodium 150 mg, Fiber 1 g
SUGAR FREE ANGEL FOOD CAKE
This delicious Sugar Free Angel Food Cake recipe is super easy to make, low carb, and perfect for diabetics. An incredible sugar free dessert.
Provided by Tiffany Bendayan
Categories Dessert
Time 50m
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees Fahrenheit
- Sift flour, cornstarch, sweetener, and salt into a bowl. Set aside
- Using a mixer, whip egg whites with the cream of tartar until medium peaks form. Add the vanilla little by little
- Gently, using a spatula, fold in the flour mixture into the egg whites in 3-4 batches. Be careful, do not deflate the egg whites
- Place mixture into a UNGREASED angel food pan and bake for 40-45 minutes or until cake is springy to the touch and the top is golden
- Remove from the oven and invert pan onto the neck of a wine bottle to cool completely
- Run a knife around the rim of the cake pan to remove the sides. Then run your knife between the cake and the bottom part of the mold to release the bottom part
- Serve with sour cream, sugar-free whipped topping, and fresh fruit
- Enjoy!
Nutrition Facts : Calories 66 kcal, Carbohydrate 33 g, Protein 4 g, Sodium 50 mg, ServingSize 1 serving
ANGEL FOOD CAKE
Using only 6 ingredients, this perfect angel food cake bakes up tall, light, and airy. For best results, read the recipe in full before beginning and have all your ingredients ready to go. Enjoy!
Provided by Sally
Categories Dessert
Time 4h
Number Of Ingredients 7
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.
ANGEL FOOD TRIFLE
A low-fat, low-sugar trifle that the whole family will love! I find that the pudding is usually set by the time I am done adding the other layers so it can be eaten right away. If not, chill in the fridge until the pudding is set. Keep refrigerated (especially if it is warm.)
Provided by rnsidell
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Layer angel food cake in the bottom of a trifle bowl or large glass serving bowl.
- Whisk fat-free milk and vanilla pudding mix together in a bowl; pour over angel food layer. Sprinkle strawberries and pineapple over pudding layer; spoon whipped topping over fruit layer. Top with walnuts.
Nutrition Facts : Calories 308.2 calories, Carbohydrate 52.5 g, Cholesterol 2.5 mg, Fat 8.5 g, Fiber 1.9 g, Protein 8.1 g, SaturatedFat 3.7 g, Sodium 661.2 mg, Sugar 11.4 g
SUGAR FREE ANGEL FOOD CAKE
Have you ever considered baking a sugar free angel food cake? Yes, it is a possible! All you need is the right low-calorie sweetener, such as Hermesetas.
Provided by Michelle Minnaar
Categories Dessert
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 180°C/350°F/gas mark 4.
- Combine the salt and flour and sift three times. Set aside.
- Beat the egg whites in a mixer until foamy, which should take about 2 minutes.
- Add cream of tartar and beat until soft peaks form.
- Pour in the vanilla and artificial sweetener and make sure the ingredients are well incorporated.
- Gently fold dry ingredients into whipped egg whites. Fold until just incorporated.
- Carefully pour batter into an ungreased angel food cake pan.
- Bake for 40 minutes or until lightly browned and the cake springs back when lightly touched.
- Immediately invert on to a wire rack and allow to cool completely.
- Decorate with cream cheese, fresh berries and mint. [optional]
Nutrition Facts : ServingSize 1 serving, Calories 60 calories, Sodium 61 mg, Carbohydrate 9 g, Protein 4.9 g
SUGAR FREE ANGEL FOOD CAKE
A sugar free method for making an Angel Food Cake
Provided by SFD
Time 1h20m
Number Of Ingredients 7
Steps:
- How to make Sugar Free Angel Food Cake
- Start by prepping your pan well for nonstick.
- On a mixing bowl use a whisk attachment to whip together the egg whites until some peaks begin to form. Then add the cream of tarter, water and vanilla extract.
- While your ingredients are mixing,you can sift together your flour, sugar alternative, and salt. You will need to sift this very well so I would suggest sifting several times or even using a food processor.
- Set your oven to 325 at this point and then mix together your ingredients by adding the dry ingredients to the mixing bowl with the wet ingredients. We do not want the oven to be too-preheated which is why we are doing a 'lazy' preheat.
- Now pour the batter into your prepped pan and bake for 60-65 minutes or until golden.
- To cool, invert this cake and allow to sit for about an hour until cool.
NO SUGAR LOW CARB ANGEL FOOD CAKE RECIPE - (3.8/5)
Provided by quiltpixie
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Sift protein powder and sugar/erythritol together and set aside. In a large clean bowl, whip egg whites with a pinch of salt until foamy, saving the yolks for another use. Add cream of tartar and continue to beat until very stiff (you will be able to put bowl upside down and the whites won't fall out). Add your favorite extract flavor. Quickly fold in protein powder mixture. Pour into a greased 10-inch tube pan. Bake for 45 minutes. It also makes great French toast!
LOW-SUGAR ANGEL FOOD CAKE
Let's be real, we all have cake cravings. However, it often proves difficult to find a truly delicious cake that isn't packed with processed sugar. Look no further than our low-sugar angel food cake. It's prettily pink, and is both tastier than classic angel food cake, and certainly healthier, especially if you're considering store-bought. Whatever natural sugars there are in our strawberry sweetener, are balanced out by protein-rich egg whites. This is a cake that is sure to satisfy your sweet tooth without too much-added guilt.
Provided by Cook for Your Life Staff
Categories Dessert
Number Of Ingredients 1
Steps:
- Preheat oven to 350 degrees F. Spray cooking spray onto the bottom only of an angel food cake pan. Set aside.
- With an electric mixer, beat the egg whites with the whisk attachment until they start to become foamy. Add the cream of tartar. Continue to whip until stiff peaks form.
- Turn the speed on the electric mixer to medium. Add the strawberry syrup or our strawberry sweetener to the egg whites in a steady stream mixing as you go. Continue to mix until it is all combined with the egg whites.
- Sift the flour onto the egg white mixture 1/4 cup at a time, gently folding it into the egg whites each time with a spatula. Mix until just incorporated.
- Fill the prepared pan with batter. Bake for 30-35 minutes or until it springs back when touched and a knife inserted comes out clean.
Nutrition Facts : Calories 698
LOW CARB CHOCOLATE ANGEL FOOD CAKE
Make and share this Low Carb Chocolate Angel Food Cake recipe from Food.com.
Provided by 89240
Categories Breakfast
Time 35m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Beat egg whites with cream of tartar until soft peaks form.
- Add 3 packets of splenda and beat until stiff but not dry.
- In a separate bowl, whisk together yolks and remainder of Splenda (adjust to desired sweetness) and 1/2 package of the hot cocoa mix.
- Add 1/2 Tbsp cocoa and mix well.
- Blend a spoonfool of the white mixture into the yolk mixture.
- Pour the yolk mixture over the whites and sift the remaining cocoa mix, cocoa powder, protein powder and soy flour over this.
- Fold all of this together lightly.
- spoon into a small bundt pan or loaf pan that has been sprayed with Pam.
- Bake at 350° for 20 minutes or until firm, careful not to overbake.
LOW-CARB SUGAR-FREE ANGEL FOOD CAKE
Make and share this Low-Carb Sugar-Free Angel Food Cake recipe from Food.com.
Provided by Stephsfanny
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Beat egg whites until foamy.
- Add cream of tartar and xanthan gum and beat until stiff peaks form.
- Add vanilla, flavor extract (such as almond, lemon, or orange), and Stevia.
- Mix in a separate bowl protein powder, salt, and sugar substitute.
- Fold the dry ingredients into the egg whites.
- Pour into a greased fluted pan.
- Bake at 350 for 45 minutes.
- Allow to cool (unfortunately it shrinks). Slice and serve with fresh diced fruit and whipped cream.
Nutrition Facts : Calories 38.6, Sodium 26.3, Carbohydrate 9.3, Sugar 7.9
KETO ANGEL FOOD CAKE | THE BEST LOW CARB ANGEL FOOD CAKE
This keto angel food cake is as dreamy as it gets. Seriously, with a pillowy-soft crumb and a delightfully sweet vanilla flavor, you'd never guess this cake was low carb and sugar free. Plus, this keto angel food cake recipe is made with just a few simple keto-friendly ingredients - like almond flour and coconut flour - and has just over 1 NET CARB per slice!
Provided by The Diet Chef
Categories Dessert
Time 1h
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F and line the bottom of a 9-inch pan tube pan with parchment paper, don't grease.
- Sift flours and egg white powder into a bowl, set aside.
- In a large bowl, using a hand mixer beat the egg whites with a pinch of salt and cream of tartar until frothy. Then slowly add the swerve while continuing beating until soft peaks form - do not overbeat the mixture. Add the vanilla extract in the end.
- Fold the flour mixture - a third at a time - gently into the beaten egg whites with a silicone spatula.
- Spread the batter evenly in the pan, smooth the top, and tap the pan on the table a few times to make sure there are no big bubbles.
- Bake for 45-50 minutes until golden and then cool the cake upside down on a cooling rack.
- Run a knife along the inside edges of the pan to release the cake and invert it on a plate. Peel the parchment paper from the top.
- Serve alone or top with confectioners swerve, whipped cream, and fresh fruit.
Nutrition Facts : ServingSize 1 serving, Calories 102.2 calories, Fat 6.3, Carbohydrate 3.2, Fiber 1.8, Protein 8.7
KETO ANGEL FOOD CAKE RECIPE
This Keto Angel Food Cake recipe is absolutely fabulous. And each slice of this angelic sponge cake has just 58 calories and 10g net carbs.
Provided by Emily Krill
Categories Dessert
Time 1h
Number Of Ingredients 11
Steps:
- Pre-heat oven to 350 degrees F and place the rack in the middle
- 2. Separate eggs, being careful not to get any yolk into the whites. Crack an egg over one small bowl, separate the egg, and transfer the egg white to a large mixing bowl. Repeat with remaining eggs.
- 3. In a medium-sized bowl, sift together 1/4 cup sweetener and 1 cup arrowroot starch.
- 4. In the large mixing bowl, use a stand mixer or an electric mixer to beat the egg whites on medium-high speed until foamy, 30 seconds. Keep the speed at medium-high for the rest of the recipe.
- 5. Add cream of tartar, almond extract, and vanilla extract and beat until soft peaks form.
- 6. Slowly beat in 1/2 cup sweetener, 1 tablespoon at a time, until soft glossy hills form.
- 7. Slowly beat in arrowroot mixture, 1/4 cup at a time, until smooth.
- 8. Pour the batter into a 12-inch ungreased tube pan and run a fork through the batter to pop any large air pockets. Smooth the top of the batter with a spatula.
- 9. Bake for 35-40 minutes until the cake has doubled in size and the top is a medium brown.
- 10. Immediately invert the angel food cake pan. Air needs to be able to circulate around the pan as it cools. If the pan has legs, do nothing, but if not, hold the pan above the counter, using a bottle or can. Cool for 1 1/2 - 2 hours until completely cooled.
- 11. Use a knife to carefully cut around the sides of the pan to release the cake. Pull apart the two pieces of the pan. Slice around the top of the pan. Slice around the inner tube of the pan. Carefully release the cake.
- 12. To make the whipped cream, add heavy whipping cream and powdered sweetener to a large bowl. Mix with an electric mixer until stiff peaks form, 2 minutes.
- 13. Garnish the top with berries, fresh herbs, and edible flowers.
- 14. Slice the cake using a serrated knife.
Nutrition Facts : ServingSize 1 slice, Calories 58, Carbohydrate 10, Fiber
ANGEL FOOD CAKE (GLUTEN AND SUGAR FREE)
This was a challenge! I have never made a gluten free sugar free angel food cake before. It took a long time to prepare because I found the flour mixture was a bit more dense then if I'd used regular flour. But, I am happy with the result none the less.
Provided by Jo Zimny
Categories Cakes
Time 1h35m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 325'F. Position the rack in the lower part of the oven.
- 2. Combine flour, xanthan gum together and sift 3 times.
- 3. Beat the egg whites on low speed until they begin to get frothy. Add the cream of tartar and salt, increase the speed to medium continue to beat until the egg whites are billowy mounds. Pour the agave nectar about one tablespoon at a time into the egg whites until all the agave is incorporated and the eggs are in the soft peak stage. Do not beat to the stiff stage, it will make folding the flour in difficult.
- 4. Pour in the vanilla and lemon juice, mix until just incorporated.
- 5. Sift the flour over the egg whites about 3 tablespoons at a time. Fold in very gently making sure you cut down to the bottom of the pan. Do not stir, this will deflate the egg whites, also move very slowly. Use all the flour, make sure it's all folded in well.
- 6. Pour the batter into your angel food cake tube pan and cut through the egg mixture with a knife to get the air bubbles out. Smooth the top of the batter with the spatula.
- 7. Bake for 50-60 minutes, until golden brown and the cake springs back when touched. Check after 50 minutes, some ovens are hotter then the other.
- 8. When the cake is done, remove from the oven and immediately invert on a platter or on a large bottle. Cool for 2-3 hours. To remove cake, place the cake tin on its side and run a thin long flexible metal blade around the outside, pushing against the pan, then use a long, thin boning knife to loosen the part around the middle of the tube. If you have a pan with a release bottom, pop the cake out. Use a thin spatula to release the cake from the bottom.
- 9. Serve with whipped cream and strawberries or your favorite fruit. Enjoy!
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