Home (Sugar Free Recipes) » Sweeteners » Agave Nectar » How My Sugar Free Angel Food Cake Is Better For You Than…Fibre!
sugar-free-angel-food-cake-1

Something you might wonder about this cake is, “How on earth is it so chewy and spongy?” Well folks, it’s not magic!  Turns out, it’s just because you put a ton of egg whites in it.

Fun Fact:  The angel food cake was invented because of the abundance of egg whites leftover from the early 1800’s poor folk’s meals.

Once this recipe is out of the oven, I recommend using a long-necked pop bottle to stand the cake container on upside down.

It helps it to cool down with lots of aeration, and often yields the best results.

Be sure to watch the quick video along with the recipe so that you can make the best cake possible!

sugar-free-angel-food-cake-1
sugar-free-angel-food-cake-1

Sugar Free Angel Food Cake

May 24, 2015

Directions

Make It

Preheat oven to 300 degrees fahrenheit. Separate egg whites from their yolks. The yolks will not be used in this recipe.

Beat egg whites in a large bowl with electric mixer at medium-high speed until frothy. Add salt and cream of tartar to the mix.

Beat egg white mixture until whites barely form soft peaks. Beat in agave, 2 tablespoons at a time, and add Vanilla. Beat until whites hold soft peaks.

Sift one quarter of flour and stevia over whites, and fold in gently but thoroughly, then sift and fold in remaining flour mixture in same manner.

Bake It

Spoon batter into un-greased tube pan (or angel food cake pan) and smooth the top of it. Rap pan on a hard surface twice to burst any air bubbles.

Bake until cake is springy to the touch and a wooden pick or skewer inserted into the center comes out clean. Approx 40-50 min. If pan has feet, invert it on a work surface. Otherwise, invert it over neck of a long-necked glass coke-style bottle. Cool cake for 2 hours.

To make the chocolate frosting shown in the pictures above, just go to my sugar free chocolate frosting recipe. That recipe will make a serving big enough to cover this cake.

Ingredients

1 3/4 cup of egg whites (approx 13 large eggs worth)

1/2 tsp salt

1 tsp cream of tartar

1/2 cup agave nectar

1/2 tsp vanilla

1 cup cake flour (you can use regular flour if you like)

1/4 tsp of Stevia Organic Extract Powder

My sugar free chocolate frosting (or whatever other frosting you may want to put on it).

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