Angel Food Cake
Angel Food Cake
Calories 161 (2% from fat)
Fat .2 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 97 mg.
Carb. 33 gram
Fiber .5 gram
Sugar 11 gram
Sugar Alcohol .7 gram
Protein 6.5 gram
Angel Food Cake WITH our Strawberry Frosting
Calories 256 (13% from fat)
Fat 3.5 gram
Saturated Fat 3 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 99 mg.
Carb. 49 gram
Fiber 1.7 gram
Sugar 15 gram
Sugar Alcohol .7 gram
Protein 9 gram
Ingredients
1 1/2 cups egg whites (Approximately 10-12 Egg Whites.)
1 1/2 tsp. cream of tartar
1 tsp. vanilla extract
1/4 cup Splenda
(We used the box that measures cup for cup like sugar.)
1 Tbsp. sugar
1/4 cup light corn syrup
1/4 cup sugar free syrup
(We used Cary's Sugar Free Syrup.)
1 cup cake flour, sifted
1/4 cup cornstarch
1/2 cup Splenda
(We used the box that measures cup for cup like sugar.)
1/4 cup sugar
A. For an angel food cake to mix properly it must not make contact with oil. Plastic bowls, even if they're cleaned really well can still have a small residue of oil on them. Always use metal or glass bowls to mix the batter in.
B. Eggs won't whip up well if there is any yolk in them. When you separate the egg whites from the yolks, do it in a cup first. If there's no yolk, then pour the egg white into the mixing bowl.
1. Start with a large metal or glass bowl. Pour egg whites in and let the bowl stand at room temperature for 30 minutes.
2. Once eggs are at room temperature, preheat the oven to 350 degrees Fahrenheit.
3. Add cream of tartar and vanilla extract to the eggs, then beat at high speed with an electric mixer until soft peaks form.
4. Continue beating and slowly add the next four ingredients, 1/4 cup Splenda, 1 tablespoon sugar, corn syrup and sugar free syrup.
5. In a separate bowl, sift the flour and cornstarch together 2 times. Then stir in the 1/2 cup Splenda and 1/4 cup sugar until blended.
6. Turn the electric mixer back on high, then slowly add the flour mixture to the egg whites. It should be white, creamy and fluffy.
7. Pour batter into an ungreased 10-inch tube pan. Spread it evenly in the pan and use a knife to cut through the batter a few times to remove the air bubbles.
8. Bake for 30-35 minutes on the lowest rack in the oven. The cake is done if it springs back when lightly touched.
9. Invert the pan and let the cake cool for 30 to 45 minutes. To loosen the cake from the pan, use a narrow metal spatula and run it along the sides.
Strawberry Frosting
You can enjoy it just like it is, or top it with an amazing LOW SUGAR strawberry frosting. Click Here for the recipe.
Yield: 8 Servings
