Low Low Cal Angel Food Cake
Indulge guilt-free with this Low Low Cal Angel Food Cake, a light and fluffy dessert that’s as heavenly as its name suggests! Made with 12 whipped egg whites, a touch of vanilla and almond extracts, and a low-calorie sugar substitute, this cake delivers a cloud-like texture without the excess calories. The key lies in its airy batter, created by gently folding sifted flour into stiff, glossy egg white peaks, ensuring a perfectly tender crumb. Baked in a grease-free tube pan and cooled upside down for maximum height, this cake is an ideal treat for dieters or anyone seeking a lighter dessert option. Finished with an optional dusting of powdered sugar substitute, it’s perfect for enjoying plain, with fresh berries, or a dollop of whipped topping. A low-calorie masterpiece that’s simple, stunning, and downright delicious!
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Recipe Information
Ingredients
- 12 large Egg whites (room temperature)
- 1.5 teaspoons Cream of tartar
- 0.25 teaspoons Salt
- 1 teaspoons Vanilla extract
- 0.25 teaspoons Almond extract
- 1 cup Granulated sugar (or a low-calorie granulated sugar substitute, such as erythritol)
- 0.75 cup Cake flour (or a low-calorie alternative like oat flour, sifted)
- 2 tablespoons Powdered sugar substitute (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Ensure your tube pan (angel food cake pan) is completely clean and dry — avoid any grease as it can prevent the cake from rising.
In a large bowl, using an electric mixer, beat the egg whites on medium speed until they become frothy. Add cream of tartar and salt, and continue beating until soft peaks form.
Gradually add the granulated sugar (or sugar substitute), 1 tablespoon at a time, while beating on high speed. Keep beating until stiff, glossy peaks form. Be careful not to over-beat.
Gently fold in the vanilla and almond extracts using a spatula, being careful not to deflate the egg white mixture.
Sift the cake flour over the egg white mixture in small increments (about 2 tablespoons at a time). Fold the flour in gently after each addition. Sifting helps to keep the batter light and airy.
Once all the flour is incorporated, pour the batter into the tube pan. Run a knife or spatula through the batter to eliminate any large air pockets.
Bake the cake for 35 minutes, or until the top is golden brown and springs back when lightly pressed.
Immediately invert the tube pan onto a heatproof bottle or stand, allowing the cake to cool upside down for at least 1 hour. This prevents the cake from collapsing as it cools.
Carefully run a knife around the edges of the pan to loosen the cake. Remove the cake and place on a serving plate.
If desired, dust the top with powdered sugar substitute for added sweetness. Slice and serve!
Nutrition Facts
Calories |
1550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1255 mg | 55% | |
| Total Carbohydrate | 329.6 g | 120% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 239.9 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 41 mg | 3% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1504 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
