Angel Food Cake (Light, Fluffy & Low-Calorie)
Ingredients:
1 cup egg whites (about 8-10 large egg whites, room temperature)
1 ¼ cups granulated erythritol or monk fruit sweetener (or regular sugar for non-keto)
1 cup cake flour (or almond flour for a gluten-free option)
1 ½ tsp cream of tartar
1 tsp vanilla extract
¼ tsp salt
Instructions:
Preheat Oven:
Set your oven to 170°C (340°F).
Do not grease the pan (a tube pan is traditionally used, but any angel food pan will work). The cake needs to cling to the sides while baking to rise properly.
Prepare Egg Whites:
In a large bowl, beat the egg whites using an electric mixer on medium speed until they begin to foam.
Add the cream of tartar and continue beating until soft peaks form (the egg whites should form peaks that gently fall over when you lift the beater).
Add Sweetener & Vanilla:
Gradually add the erythritol (or sugar), vanilla extract, and salt, beating continuously until stiff peaks form (the egg whites should stand tall and firm without drooping).
Sift the Dry Ingredients:
Sift the cake flour (or almond flour) several times to ensure it’s light and aerated.
Gradually fold the sifted flour into the egg whites, one spoonful at a time, being very gentle so you don’t deflate the egg whites. Use a spatula to fold, not stir.
Bake:
Once the flour is fully incorporated, pour the batter into the ungreased pan. Smooth the top gently.
Bake for 35-40 minutes, or until the cake is golden brown and springs back when lightly touched.
Cool:
Once baked, invert the pan immediately (if using an angel food pan, place it upside down on a bottle or the pan’s “legs”) and let it cool for 1-2 hours. This helps the cake set and keeps it from collapsing.
Remove from Pan:
Once completely cooled, run a knife around the edges of the pan to loosen the cake. Carefully remove it from the pan.
Serve:
Slice and serve as is, or top with a dollop of whipped cream and fresh berries for extra flavor.
Tips:
If using almond flour for a gluten-free version, note that it will be slightly denser, but still delicious!
Make sure your egg whites are room temperature to get the best volume.
Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
