Angel Food Cake

Angel Food Cake
Angel Food Cake

Angel Food Cake

Recipes   Sweets     The Classics    
Ingredients
  • 1 1/4 cups Swerve Confectioners divided
  • 1/4 teaspoon salt
  • 1 cup whole wheat pastry flour
  • 12 egg whites (the closer to room temperature the better)
  • 1/3 cup warm water
  • 1 teaspoon almond or vanilla extract, or extract of your choice
  • 1 1/2 teaspoons cream of tartar
Instructions
  1. Preheat oven to 350 degrees F.
  2. Sift about 3/4 of the Swerve with the salt and the pastry flour, setting the remaining Swerve aside.
  3. In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, almond extract, and cream of tartar.
  4. After 2 minutes, switch to a hand mixer. Add ½ cup of Swerve, beating continuously at medium speed.
  5. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam (about 6 dustings). Using a spatula fold in gently. Continue until all of the flour mixture is incorporated into the mixture.
  6. Carefully spoon mixture into an ungreased tube pan. Bake for 30 minutes before checking for done-ness with a wooden skewer. Around 25 minutes of cooking- if browning is too dark cover with aluminum foil. Cake will be ready when a toothpick inserted halfway between the inner and outer wall comes out dry 
  7. Remove from oven, and gently use a knife to loosen cake from outer sides of pan and inner hole; cool upside down on cooling rack for at least an hour before removing from pan.

Makes 12 servings. 

Nutrition Facts

Serving Size 1 piece

Servings 12

Calories 60
Total Fat 0g
Total Saturated Fat 0g
Cholesterol 0mg
Sodium 105mg
Total Carbs 24g
Dietary Fiber 2g
Sugars 1g
Swerve 16g
Protein 5g
Net Carbs: 6g

Comments:

  • Belinda

    After 49 years of type 1 diabetes, I made this angel food cake and the swerve butter cream frosting. It is delicious! Well worth the two hours I invested in it. I will make this every time I bake a cake!! Thank you

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