Sugar Free Angel Food Cake Recipe 385

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]

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 RECIPE - (3.8/5)

Steps:

• Preheat oven to 350°F. Sift flour, salt, cream of tartar and Splenda together. In a separate bowl, beat egg whites, water, and vanilla until soft peaks form. Gently fold dry ingredients into whipped egg whites. Fold until just incorporated. Carefully pour batter into an un-greased 10 inch tube pan. Bake for 35 to 40 minutes. To make your own cake flour: Measure out the amount of flour needed for your recipe. For every 1 cup of flour remove 2 tablespoons of flour. Add 2 tablespoons of cornstarch for every 1 cup of flour (replacing the tablespoons of flour taken out). Sift 5-6 times. Re-measure the flour that is needed for the recipe after it is sifted

GLUTEN-FREE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sift rice flour, powdered sugar, and xanthan gum 3 times with a sieve.
• Beat egg whites on high speed in a very large glass, metal, or ceramic bowl with high sides until foamy. When they start to get fluffy, add cream of tartar and salt. Continue to beat until stiff peaks form. Mix in white sugar and vanilla.
• Dollop some egg whites into a very large, flat bowl, like a punch bowl. Sprinkle some flour mixture on top. Continue to layer egg whites with the flour mixture, then gently fold together. Spoon batter into a round, 2-part angel food cake pan.
• Bake until the top is golden brown and a knife comes out clean when inserted in the center, 50 to 60 minutes.
• Remove from the oven and let rest for no longer than 5 minutes, then immediately flip it upside down and rest it on a wine bottle until completely cool, 1 to 2 hours.
• When cool, turn the cake over and run a knife around the edge if needed to loosen. Flip over onto a cake stand and remove from the pan.

BURNT SUGAR ANGEL FOOD CAKE

Steps:

• Over med. high heat, melt the sugar in a saucepan,stirring constantly.
• WARNING: The hot sugar will be overheated at this point and will almost explode when you add the water. Be very careful, keeping your face back, and adding the water carefully.
• Add the water, and boil for 7 min's,remove from heat and set aside.
• Prepare the cake according to directions on the box, but substitute 1/4 cup of the water with 1/4 cup of the prepared sugar syrup.
• Fold the toasted pecans into the batter.
• Without spraying or greasing the pan, pour the cake batter directly into the Angel Food pan.
• Bake for about 35-40 min's, then remove from pan to cool.
• For icing, beat the icing sugar,butter, cream and remaining syrup together, sprad over the cake.
• You can add more icing sugar or cream to make a nice consistency to spread over the cake.

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-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.

ANGEL FOOD CAKE

Steps:

• Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine.
• Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
• Gently spoon batter into an ungreased angel food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.