Healthy Angel Food Cake Recipes

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.

THE BEST ANGEL FOOD CAKE

Steps:

• Preheat the oven to 325 degrees F. Whisk the sugar, cream of tartar and salt together in a medium bowl.
• Add the egg whites and 2 tablespoons water to the bowl of a stand mixer fitted with the whip attachment. Beat on low speed until the whites are foamy, 1 to 2 minutes. Increase the speed to medium and slowly sprinkle in the sugar mixture (this should take about 3 minutes). Watching closely, continue beating until medium-soft peaks form, 5 to 7 minutes longer. (You want the mixture to droop when lifted out of the bowl. If the peaks stand straight up, you have taken it too far and the cake will sink during baking). Add the vanilla and mix until just combined.
• Remove the mixing bowl from the stand and working in three additions, very gently fold the flour into the egg whites until just incorporated. Spoon the batter into an ungreased 10-inch footed angel food cake pan and smooth the top.
• Bake until the top is golden and springs back when touched and a cake tester inserted into the middle comes out clean, 40 to 45 minutes. Remove from the oven and place the cake upside-down on a wire rack to cool completely in the pan, about 3 hours.
• Run a knife or a small offset spatula around the edges of the pan and gently tap it on the counter until it releases from the pan. Use a sharp serrated knife to slice the cake -- a regular knife will smash it. Serve with berries and whipped cream.

ANGEL FOOD CAKE I

Steps:

• Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
• Sift together flour, sugar, and salt. Repeat five times.
• Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
• Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
• Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.

ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. , Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.