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Low Fat Angel Food Cake

March 29, 2017   26 Comments

Low fat Angel Food cake is a wonderful choice for a dessert that no one will notice that it lacks butter.

Low Fat Angel Food Cake

It is one of those mysterious cakes that doesn’t use any baking powder or soda to rise. It works because you whip egg whites and the air in the egg whites makes it fluffy. I am hoping to inspire you to give this a try instead of a heavier dessert for Easter.

The ingredients are simple (you will have them in your pantry) and you will become an expert on this cake the first time that you make it.

I usually buy Angel Food cake from the grocery store but I decided it was time to make my own. I am glad that I did because it tasted 10 times better from my oven than a plastic bag.

I love to serve it with strawberries because it is very sweet and complements the texture and flavor of the berry. This time of year, I am all about strawberries. Check out my easy strawberry shortcake cupcakes and my stuffed strawberries.

The only downside of making a true Angel Food cake is that you need a 2-piece Angel Food pan.

If you don’t have one, you can pick one up on Amazon or find that at your local thrift shop because people get rid of these. You NEED this pan to make a true Angel Food cake because of the lack of baking powder and soda. This pan keeps the cake from collapsing and allows it to bake evenly.

I like Angel Food cake because it is light, fluffy, and has fewer calories than most cakes but tastes delicious.

This is what it looks like when the peaks are forming for the egg whites.

After you take the cake out of the oven, you leave it to cool in an upside down position. I believe this ensures that it remains light and fluffy as it cools.

I serve this with washed and hulled strawberries. Sometimes, I mash up some and make a strawberry syrup but I DO NOT add sugar because the cake is already so sweet.

Low Fat Angel Food Cake Recipe

1.6 from 25 reviews

Makes 14 slices

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Ingredients

1 cup cake flour (substitute all purpose flour)
¾ cup sugar

12 large egg whites
1 teaspoon cream of tartar
¼ teaspoon salt
¾ cup sugar
2 teaspoons vanilla extract
2 teaspoons fresh lemon juice

Instructions

Heat oven to 325 F. Whisk cake flour and sugar together in a medium bowl. Beat egg whites with mixer at a high speed until foamy. Add cream of tarter and salt and beat until soft peaks form. Add sugar 2 tablespoons at a time, beating until stiff peaks form. Beat in vanilla and lemon juice. Fold flour mixture in ¼ cup at a time.

Spoon batter into an ungreased 10-inch tube pan with a removable bottom. Bake for 55 minutes or until cake springs back when lightly touched. Invert pan and cool completely. Loosen cake from sides of pan using a narrow metal spatula and invert cake onto plate.

Serve immediately or store at room temperature for a few days. This cake freezes well.

Nutrition Facts

One slice is 130 calories, 0.2 g fat, 0.0 g saturated fat, 28.7 g carbohydrates, 21.8 g sugar, 4 g protein, 0.2 g fiber, 72 mg sodium, 6 SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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26 Comments:

Hi - I'd love to try this for Easter....but I am a bit confused about the directions. You say whisk the flour and sugar together. Then beat egg whites with MIXTURE until foamy. Does this mean with the flour and sugar mixture?? Because then it says to fold the flour and sugar mixture in at the end of the recipe.

Beth, You whip the egg whites to form soft peaks, then you gently fold into the flour mixture, hope this helps you.

Beth, where the word is "mixture", I think she means "mixer".

Question: what do you do with twelve egg yolks leftover?

I'm with you Lisa! Even angel food cakes from my favorite bakery don't taste as good as those that come out of my oven. I quit baking them myself when I couldn't think of enough ways to use all those left-over egg yolks! Do you have any suggestions?

I have made this cake several times. It is fantastic. In the past I used an angel food cake mix, which is still a lot better than a store bought cake. I like it because it is high and firm so it's easy to cut. This and pound cake is my favorite cake to make. Throwing out the egg yolks isn't very expensive. Probably cheaper than buying the cake at the store.

Re: Egg yolks, I wonder if you could use a carton of the Just Egg Whites ... (but probably still more expensive than buying a dozen eggs & tossing the yolks)

I made this once with a carton of egg whites. It does not work, at least it didn't for me. Maybe someone has another experience with egg whites in a carton.

I have friends who use the yolks to make noodles.

I cook up the yolks for my dog

Yes I do believe she means mixer. I'm definitely going to make this. Didn't realize how easy it was.

Can you use less sugar ?

Egg whites in a carton do not work.pasteurized and will not whip. Don't like the idea of having 12 egg yolks lying around. Seems like a waste.

Cake looks great, though.

Uses for yolks: stir together and pour into a big skillet with salt, pepper or spices and herbs. Like a giant pancake. Flip and cook other side. Then use the whole thing as a wrap or use slabs as a sandwich ingredient, chopped as a topping for salad or soup, cut into strips as a nice bit in rice dishes. Not to mention: pudding, custards, sauces, frozen custard, most lemon fillings... quit reading now, right?

I'm sort of answering the question is united a little earlier regarding what to do when you have a bunch of leftover egg yolks. I was discussing it with a friend about an hour ago and she said she'd found a solution online. If she can't use them immediately she places individual yolks in the cavities of a clean ice cube tray, adds a pinch of salt (or sugar) to each yolk, then freezes them overnight. When they are solid she transfers them to an airtight freezer bag. They will keep up to 3 months. After defrosting them in the fridge she mixes them well to use in the recipe of her choice. She's one of those ladies who does such things as making her own mayonnaise, lots of custards, sauces etc. and also uses them for such simple things as scrambled eggs, adding a bit of milk for the desired consistency. One of her favorite desserts is creme brûlée. I've tasted it and it's just SO

creamy and delicious. Personally I am guiltridden at the thought of throwing out the yolks.

And where would I throw them pray tell?

I meant mixer! So sorry about that and I have fixed it. My husband uses the egg yolks to make ice cream (not a helpful suggestion). I will think about it.

Thanks so much for your comments and questions!

Use the yolks to make zabaglione!

Can sugar be substituted for an artificial sweetener?

Awesome, I love cake, thanks for sharing the recipe!

This cake is great because it is low fat. I will try to make it for my desert. Thanks for sharing the recipe.

Can you cut the sugar , if so how much would it be ?

I wonder if baking Truvia would work. It is stevia with 25% sugar.

Can you buy a container of egg whites to use for this recipe? If so, how much equals 12 eggs? Thank you

Has anyone made this cake with Truvia Baking Blend? I'm hoping to make this on Friday.

This is really good information I have visited this blog to read something fresh and I really admire you efforts in doing so.

The main thing is that this time passed not in vain and you wrote so many interesting things

I LOVE the idea of freezing those egg yolks! First, though, I'd make a double batch of lemon curd. That uses 8 yolks. Then I'd make a yellow cake recipe I have that uses 2 extra yolks. Freezing those last 2 seems easy, but my dog would probably appreciate a poached egg yolk on her food!

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