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(29 votes, average: 3.97 out of 5)
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Let’s be real, we all have cake cravings. However, it often proves difficult to find a truly delicious cake that isn’t packed with sugar and calories. Look no further than our low-sugar angel food cake. It’s prettily pink, and is both tastier than classic angel food cake, and certainly healthier, especially if you’re considering store-bought. Whatever natural sugars there are in the orange juice in our strawberry sweetener, are balanced out by protein-rich egg whites. This is a cake that is sure to satisfy your sweet tooth without too much-added guilt.
Preparation
- Preheat oven to 350 degrees. Spray cooking spray onto the bottom only of an angel food cake pan. Set aside.
- With an electric mixer, beat the egg whites with the whisk attachment until they start to become foamy. Add the cream of tartar. Continue to whip until stiff peaks form.
- Turn the speed on the electric mixer to medium. Add the strawberry syrup or our strawberry sweetener to the egg whites in a steady stream mixing as you go. Continue to mix until it is all combined with the egg whites.
- Sift the flour onto the egg white mixture 1/4 cup at a time, gently folding it into the egg whites each time with a spatula. Mix until just incorporated.
- Fill the prepared pan with batter. Bake for 30-35 minutes or until it springs back when touched and a knife inserted comes out clean.
Ingredients:
- 7 large egg whites, yolks reserved for another use.
- ¼ teaspoon cream of tartar
- ¼ cup strawberry syrup (or 1/4 cup homemade strawberry sweetener)
- ¼ teaspoon salt
- ¾ cup cake flour
Nutritional Information
Calories
58 cals
Fat
0 g
Saturated Fat
0 g
Polyunsaturated Fat
0 g
Monounsaturated Fat
0 g
Carbohydrates
11 g
Sugar
4 g
Fiber
0 g
Protein
3 g
Sodium
80 mg
*per serving
Ann's Tips and Tricks
Be very gentle with the cake when you fold in the flour. You want to keep as much air in it as possible.
Wow this is so good! I made this and now want to make it again and again and again! thank you so much for sharing it. in this time of sugar-shortage t is even better!
🙂 so glad you love it!
Hi. Going to make this now. Does the cream of tarter just help the egg whites stay firm or is it a necessity? I don't have any on hand.Thanks so much.
Hi Suzanne, if you don't have cream of tartar on hand, we recommend replacing 1/4 teaspoon of cream of tartar in this recipe with 1/2 teaspoon lemon juice or white vinegar. This element is a must-have for many baked goods as it helps stabilize the eggs (like you said!) and acts as a leavening agent.