It looks like a normal angel food cake, but this one uses a sugar substitute, making it a good option for people watching their sugar intake.
Course: Dessert
Keyword: angel food, cake, sugar-free
Ingredients
12egg whites at room temperature
1teaspooncream of tartar
2teaspoonsvanilla
1cupflour
1/4cupcornstarch
1 1/2cupssugar substitute
pinchof salt
Instructions
Preheat the oven to 325 degrees.
Whip the egg whites and cream of tartar until stiff peaks form. Beat in the vanilla.
Sift the flour, cornstarch, sugar substitute and salt together and then add it little by little, folding it into the egg whites very gently (you want to keep it as voluminous as possible).
Dump the mixture into an ungreased angel food cake pan and bake for about 40 minutes or until the top is golden brown and the cake springs back when you touch it.
Invert the cake pan onto the neck of an empty glass bottle (like a pop, wine or beer bottle) to cool.
Once the cake is cooled completely, run a knife around the outside of the cake to remove it from the pan. Do the same to the bottom of the pan. You may need to trim the cake to make it sit evenly on a plate.
Make sure to store the cake in an airtight container so it doesn’t dry out, and serve it with your favorite fresh fruit and some sugar-free whipped cream or ice cream, too.