Best Healthy Angel Food Cake Recipes
HEALTHY COFFEE ANGEL FOOD CAKE
A special dessert that tastes great with minimal calories can be hard to find, but Patricia Bristow has one for you! The Saint Louis, Missouri cook shares her mother's recipe for a tender cake with a subtle coffee flavor. It's sure to be hit!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In a small bowl, dissolve coffee granules in boiling water; set aside. Sift flour and sugar together twice; set aside. , Add the cream of tartar, extracts, salt and coffee mixture to egg whites; beat on medium speed until soft peaks form. Gradually add brown 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 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.
Nutrition Facts : Calories 172 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 38g carbohydrate (26g sugars, Fiber 0 fiber), Protein 5g protein.
HEALTHY ANGEL FOOD CAKE
Yield 16 slices
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Sift together cake flour and 1/3 cup sugar. In a large mixing bowl, whisk egg whites until just frothy. Sprinkle the cream of tartar and salt over the froth and continue whisking until soft peaks form. Start to sprinkle in sugar, 1 tablespoon at a time, as the mixer continues whisking. Stop whisking when all sugar has been incorporated, is mostly dissolved, and egg whites form stiff peaks. Sift or sprinkle flour/sugar mixture over the egg whites, about 4 tablespoons at a time, and fold gently using a clean spatula. Sprinkle vanilla extract in 1/2 tsp. increments between additions of flour. Note: Use an up-from-the-bottom fold-motion. Four or five folds ought to be enough to incorporate flour addition. When all flour has been added, fold the entire batter a few more times until no dry-flour areas remain. Spoon into food cake pan. Bake for 35 minutes at 375°. Turn oven off and allow cake to continue browning for about 5 to 8 minutes. Cool, inverted, until completely cool, 2 to 3 hours.
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