Strawberry Shortcake Batter

Low-Sugar Angel Food Cake

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 12 servings
Carrot Icon for Number of Ingredients Size 5 ingredients

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 processed sugar. Look no further than our low-sugar angel...

Ingredients

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Nutrition Facts

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

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*per serving

Directions

  1. Preheat oven to 350 degrees F. Spray cooking spray onto the bottom only of an angel food cake pan. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Chef Tips

Be very gentle with the cake when you fold in the flour. You want to keep as much air in it as possible.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

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4 comments

  1. 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!

  2. 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.

    1. 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.

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