Angel Food Cake

Angel Food Cake

At parties and events over the years, my sister, now Amanda Criss, would make an Angel Food Cake for everyone to enjoy. We still love making Angel Food Cake, especially since it’s extremely low fat. If you want to decrease the sugar, substitute Splenda Blend for Baking or half Splenda & half sugar. Enjoy!

1 1/2 cups egg whites (about a dozen large eggs)
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
1/2 teaspoon almond extract
1 1/2 teaspoons vanilla extract
2 1/4 cups sugar, divided
1 1/2 cups flour

Beat egg whites and salt in a very large bowl until foamy. Add cream of tartar, almond extract, and vanilla extract. Beat until stiff.
Fold in 3/4 cup sugar 2 tablespoons at a time.
Sift together 1 1/2 cups sugar and flour. Fold into mixture and mix until combined.
Turn into ungreased tube pan and bake at 375 degrees for about 50-60 minutes. Invert pan, cool, then remove from pan.

Another way to make it:
Cut prepared angel food cake into 1 inch cubes. Layer cake cubes in a trifle with sugar-free pudding (vanilla flavored) and fruit (strawberries, peaches, bananas, etc). Top with low-fat Cool Whip!

2 comments on “Angel Food CakeAdd yours →

Comments are closed. You can not add new comments.

  1. Sorry, I think I worded this confusingly!

    The total amount of sugar is 2 1/4 cups, but 3/4 cup is folded in first (2 Tbsp at a time) and 1 1/2 cups is sifted in with the flour, for a total of 2 1/4 cups.

    Thanks for pointing that out,