Low Low Cal Angel Food Cake

"I came up with this variation on the Angel food cake in a quest to make the original even more bathing suit-season friendly. It has very little flour, which is usually the culprit of the high carb, and calories that are found in cakes and breads. I hope you like it..."
 
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photo by louannecheek photo by louannecheek
photo by louannecheek
Ready In:
40mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Preheat oven to 325 degrees.
  • In a medium bowl mix together flour and baking powder.
  • In a large bowl beat eggwhites until they become frothy.
  • Add cream of tartar to eggwhites and beat until stiff peaks form. Next sprinkle sugar and Splenda/or twin carefully over the eggs until blended.
  • Add vanilla to the egg white mixture.
  • With hand mixer on med/low speed, slowly sprinkle flour mixture into eggs, aprox 1 tbsp at a time, mixing as each is added.
  • When all mixed together, pour into med cake pan or into individual cupcake papers and bake until top springs up when poked; approx 25 minutes.

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Reviews

  1. This cake WAS a total waste of time and ingredients. I followed the recipe exactly. It came out flat and chewy and gross!
     
  2. Delicious!!!! This was very good for a low fat, low cal snack. I made about 7 large muffins.
     
  3. AWESOME! Used 1 tbs. vanilla and 1/4 tsp. high quality orange oil fluffy,yummy Appreciate the recipe! Gonna try with all splenda next time! Thank you~Thank You
     
  4. I'm not sure if I did something wrong, but this is not the first angel food cake I've made, and I've never had any problems....but this is going right into the trash. I followed the recipe just as written and poured it into my angel food pan. First of all, it didn't rise more than one inch. And secondly , the vanilla flavor is SO strong that it still has the alcohol taste. The texture is rather dense too. So great idea to lighten it up & thanks for sharing - but I'll stick with my tried & true recipe.
     
  5. Wow! I never knew I could make angel food cake, much less one that tastes better than store bought! Very vanilla-y and delicate. Made this in a square cake pan, rose beautifully with perfect texture. I think it would be interesting to substitute the vanilla for vanilla or orange extract.
     
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