Description
Give me a simple, fresh slice of this airy Healthy Angel Food Cake piled with fruit and I am in heaven. It is the perfect dessert to end a warm summer night of grilling and eating outside with family and friends! Not to mention, angel food cake is low in calories and this one is no exception.
Ingredients
Units
Scale
- 1 1/2 cup sugar, divided
- 3/4 cup all purpose flour
- 1/2 cup whole-wheat pastry flour
- 1/2 teaspoon salt
- 1 1/2 cup egg whites (10 to12 eggs)
- 1 teaspoon cream of tartar
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F.
- Sift 3/4 cup sugar with all purpose flour, whole-wheat pastry flour and salt. Repeat 2 more times and set aside.
- Beat egg whites and cream of tartar with an electric mixer on medium-high until soft peaks form. Increase speed to high and gradually beat in the remaining 3/4 cup sugar and continue beating until stiff glossy peaks form.
- Gently fold almond extract and vanilla extract into the whites using a rubber spatula. Gently fold the flour mixture into the meringue 1/3 at a time. Spread into an ungreased Angel Food Cake pan with a removable bottom and bake until puffed, golden and springs back when lightly touched about 45 minutes.
- Cool the cake in the pan inverted over the neck of a bottle. To remove from the pan, run a knife (a boning knife is best) around all the edges and middle ring of cake. Invert onto a cake stand or serving platter.
Notes
Cooking Note: It’s important to cool the cake inverted on the neck of a bottle and to make sure it’s completely cool before removing it from the pan. This helps keep the cake from collapsing on itself.
0 mg sodium, 24 g added sugars
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1/12th cake
- Calories: 160
- Sugar: 25 g
- Sodium: 56 mg
- Fat: 0.1 g
- Saturated Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 5 g