Already considered diabetic friendly in its traditional state, this recipe can be even made totally added sugar free by substituting granulated sucralose (Splenda). While almond extract is traditional, there are many other yummy flavor variations.
Wondering what to do with all those egg yolks? Although the recipe calls for whole eggs, pound cake can be made instead with 1 whole egg plus enough yolks to equal 1-1/2 cups.
Angel Food Cake
1 cup cake flour
3⁄4 cups sugar or sucralose
3/4 cups sugar plus 2 tablespoons sugar
12 large egg whites, MUST be room temperature
While carton egg whites do not work well alone, one cup of carton egg whites plus the addition of the whites from 3 large eggs actually works very well should you wish to avoid cracking such a large quantity of eggs. MUST be room temperature!
1 1⁄2 teaspoons cream of tartar
1⁄4 teaspoon salt
1 1⁄2 teaspoons vanilla
1⁄2 teaspoon choice of either: almond extract, orange extract, lemon extract, rum flavoring, or mapaline flavoring
Note: If prefer to make sheet cake instead of using tube pan then you will need to double the recipe for 13 x 9 sheet cake pan.
Don’t get any of the yellow egg yolk in the whites, if you do throw out (well, whisk and freeze in an airtight container to be used for something else later for up to four months) and start over.
TIP: Always separate the egg in a small glass custard dish first, then if no yolk pour the egg white into measuring or mixing container.
Lightly and very evenly grease and coat every bit of the inside of a tube pan including center tube, bottom, and sides then coat with cake flour… or do on bottom and sides of a sheet cake pan.
Preheat oven to 375°.
Whisk the cake flour and 3/4 cup + 2 Tbsp sugar separately; set aside.
Combine the extracts in a small bowl; set aside.
Beat egg whites, cream of tartar and salt until it forms peaks.
Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form.
If you have a mixing guard for your mixer bowl now would be a good time to attach it.
Beating on LOW, add extracts then flour mixture slowly about 1/4 to 3/4 cups at a time.
Make sure you fold in the sides and bottom of your mixing bowl.
(You can fold in flour mixture by hand but this way is faster.) Spoon into an angel food cake tube pan or double the recipe for 13×9 sheet pan.
Move a knife through batter to remove large air pockets.
Bake 30-35 minutes or until top springs back when touched lightly with finger.
Invert pan onto a tin funnel to cool completely.
To remove the cake from your pan run a knife around the rim of the cake pan just to get the ‘crust’ away from the pan.
Then firmly spank the sides of your pan.
You could use a knife but this sometime tears the sides of the cake so should only be done if absolutely necessary and very carefully.
Invert onto your serve plate.
No need — usually — to cut around the center tube as you just give the cake a gently but firm tap or downward shake on to the plate but if find it necessary to cut around the tube then proceed carefully with a long, very thin bladed knife.
Or you can pick up any sturdy enough plate while holding onto the pan insert with your thumbs and firmly strike the bottom of the plate onto a very thick and folded towel. (Just give it a slam down on the towel).
Alternately, use non-breakable serving plate or better still use waxed or parchment paper placed on firm surface then can slam it down without fear of a breaking serving plate. Slide paper to edge carefully into hand and place on plate. No need to remove paper; simply trim any edges sticking out over the plate edges so as to fit the plate.
For sheet cake may leave in pan or after cooled run a rubber spatula gently around the edges and bang bottom of pan on firm surface then shake vigorously side to side (cake should slide slightly side to side if fully loosened; if not then bang again) to loosen before dumping onto cake board.
May also use disposable foil pan with plastic lid/cover for giving as gift. Make sure it has cooled completely before covering.
Can be eaten plain, dunked in cup of coffee, or served with fresh sliced fruit or berries and whipped topping, caramelized fruits, peaches and vanilla ice cream, puddings, sauces such as caramel or chocolate, or even fruit or berry jams simply spread on it or warmed in microwave to drizzle over it.
I frequently double the recipe and make this in a 13 x 9 cake pan — that has a lid so I can just leave the cake in the pan — then I spread Smucker’s Sugar Free Raspberry Jam over top of the cake while cake is still hot from the oven. The heat of the cake allows you to spread it smoothly and once fully cooled it sets so that you have a gorgeous shiny, smooth and tasty topping. It can be easily transported — as well as convenient for serving at home. Do not cover with the lid until it has fully cooled.