Low Sugar Angel Food Cake Recipes

SUGAR FREE ANGEL FOOD CAKE

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!

SUGAR FREE ANGEL FOOD CAKE

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.

SUGAR FREE ANGEL FOOD CAKE

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]

LOW-SUGAR ANGEL FOOD CAKE

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.

BROWN SUGAR ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl, let stand at room temperature for 30 minutes. Sift 1 cup brown sugar and flour together twice; set aside. Sift remaining sugar; set aside., Beat egg whites until foamy. Add cream of tartar and salt; beat until soft peaks form. Add vanilla. Gradually add reserved sugar, about 2 tablespoons at a time, beating well after each addition; beat until stiff glossy peaks form. Gradually fold in flour mixture, abut 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Bake at 350° for 40-45 minutes or until lightly browned and entire top appears dry. , Immediately invert pan onto a wire rack; cool completely, about 1 hour. Run a knife around side of cake and remove to a serving plate.

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.

LOW-CARB SUGAR-FREE ANGEL FOOD CAKE

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.

NO SUGAR LOW CARB ANGEL FOOD CAKE RECIPE - (3.8/5)

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!