Healthy Angel Food Cake
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Healthy Angel Food Cake is low calorie, gluten free and made sugar free. The best light and fluffy angel food cake. A lighter dessert recipe that nobody will know is healthier! Gluten Free + Low Calorie+ Low Carb
I didnt think I could love angel food cake more until this sugar free gluten free angel food cake came along!
This healthier angel food cake is the perfect lighter summer dessert. Its light, fluffy but not as sweet as the traditional recipe. This version uses granulated monk fruit which is sweet but without the calories!
My diet is strictly gluten free due to my Hashimotos disease. My immune system is highly reactive to gluten! Im grateful for this lighter and gluten free angel food cake recipe and I know you will enjoy it too!
Cooling And Getting Cake Out Of The Pan
The most important tip to remember for how to cool an angel food cake is to turn the cake upside, while still in the pan, and cool for several hours. If the cake is removed before it fully cools, you will risk it collapsing.
Once you are ready to remove it from the pan, use a knife to go around the outer and inner ring of the pan completely. Turn the cake onto a wire rack or a cake platter.
To maintain its lovely tall height, use a serrated knife to gently saw the cake into slices.
Tips From The Betty Crocker Kitchens
- tip 1 Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
- tip 2 Egg whites whip best when theyre at room temperature be sure to pull them from the refrigerator an hour or so before you make the cake.
- tip 3 Use an egg separator to separate eggs quickly. Place egg separator over a small bowl, and crack an egg into it. The white slips through the slots into the bowl, leaving the yolk behind.
- tip 4 Using the wire whip attachment allows lots of air to be incorporated into the cake. A hand mixer with a balloon whisk will also do the trick. If using regular beaters, cake volume may not be as high.
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What Brand Has No Gluten
Is Gluten Angel Food Cake Healthy
Oh, the ultimate cake question from hopeful cake lovers everywhere. Because we all want to be able to have our cake without a big fat slice of guilt to go with.
The down and dirty truth: Yes, it really is. Just a little bit.
A little less guilt, served with a smile. Personally, we encourage you to not limit yourself with guilt and love what you eat. Life is about balance.
But angel food cake offers fewer calories and less fat so yes, it is by some margins a healthier cake option. Light, fluffy and healthier for the win!
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Gluten Free Angel Food Cake Recipe
Yield: Cooling Time: Total Time:
Light and airy Gluten Free Angel Food Cake is the perfect summer dessert. It’s easy to make and pairs well with many different toppings.
- 1 1/2 cups egg whites
- 1/4 teaspoon fine sea salt
- 1 1/2 teaspoons cream of tartar
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract
Fold In Remaining Sugar And Flour
Remove your egg white mixture from your standing mixer. Then, using a spatula, slowly and gently fold in the remaining sugar and flour until all of the flour mixture is incorporated into the egg white mixture. You can fold it by adding a little bit of the sugar-flour mixture, then folding the egg whites onto themselves. Repeat until all the flour-sugar mixture is incorporated.
Now pour the batter into a non-stick angel food cake pan . Its a round pan with a hole in the center and a detachable bottom. The carved out center gives the cake more surface area to cling to as it rises.
Do NOT grease the pan. The cake needs plenty of surface area to grab onto to help it properly rise.
If you dont have an angel food cake pan, a non-stick 9 springform pan with an oven-safe glass inserted in the middle could work. I have not tried this technique and found it easier and more reliable to simply invest in an angel food cake pan.
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Sift The Flours Into The Meringue
Because this is a super-delicate cake, it requires super-light flour. Although for most gluten free baking, I tend to simply shake the flour blend together to mix, this is one sponge that absolutely requires the sifting of flour. Use a fine-mesh sieve to get it as light as possible.
And be sure to weigh the flours carefully and accurately. The flour blend that I have given for a gluten free Angel Food Cake is carefully balanced.
My Inspiration For Making A Gluten Free Angel Food Cake
Angel Food Cake holds a sentimental place in my nostalgic memory. It is a trip into my childhood, most often associated with Christmas and the need to use up excess egg whites. My mother was a keen baker of all things cake But when Angel Cake was created, the excitement for me was elevated.
Memories of the slightly sticky, bouncy, pillowy, marshmallowy texture the sweet white vanilla sponge and the big doughnut tin remain strong. A few years ago , I set about creating a perfect gluten free replica.
The need to use egg whites after Christmas appears to have followed me into adulthood. The use of egg yolks for Christmas recipes means that the cake is usually created in January at GFHQ.
Using the original recipe from my mothers Good Housekeeping Cook Book as a template, this recipe stays as true to the original as possible. It simply replaces wheat flour with a carefully balanced and blended combination of easily available gluten free alternatives. It smells and tastes exactly as I remember.
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Does Angel Food Cake Contain Gluten
Because angel food cake is produced from egg whites, it is simple to convert it to a gluten-free version because it has the same structure. The taste and height of this fruit are both excellent qualities. It has a wet and light feel to it. The cake has a somewhat more distinctive flavor than a typical box cake, which is one of the reasons I enjoy it.
Tips For Making Gluten
Youll let your berries sit in a bit more of the superfine sugar as the cakes bake and cool, or even better, do this step the night before. This is where the juiciness comes from, macerating so that they create their own simple syrup. The best.
I cant quite describe how wonderful it was to have angel food cake again, just as I had remembered when Mom made it.
They have just the right amount of toasty crunch on the outside, and cloud-like fluffiness on the inside. Topped with homemade whipped cream, a divine dessert.
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Does Angel Food Cake Need Leavening
This is an interesting question Apparently the purists say that Angel Food Cake requires nothing extra to make it rise. However, the very old Good Housekeeping Cook Book from which this recipe was de-glutened was very clear in adding a small amount of baking powder. For that reason, I have never made it without and thus, it is included as one of the required ingredients.
If you are Coeliac, be sure your baking powder is certified gluten free.
Gluten Free Angel Food Cake 101
The best part of a good angel food cake is the versatility of this sweet and light dessert. A few things to know about angel food cake:
How is gluten free angel food cake different? Angel food cake is unique from other cakes because of the lack of butter used. It it popular as a light and fluffy texture.
What kind of pan should I use for angel food cake? We opted for a 10 inch round tube pan for this cake. We should note that even though angel food doesnt use butter, we found it was important to grease the pan very lightly so the cake will come out properly. Traditionally this is not recommended, but if you find your cake is being stubborn in your pan, this may just do the trick. Its also important to allow the cake to cool completely before removing.
How should I store my cake? The best way to keep your gluten free angel food cake fresh is to place in an airtight container in the refrigerator. It will keep for up to a week.
Can I freeze angel food cake? Yes, you can. Wrap your cake in plastic wrap and place in a freezer bag. This will keep for a considerably long time in the freezer, provided the temperature stays consistent.
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Ingredients Of The Angel Food Cake
The main ingredients in an angel food cake are cake flour, sugar, egg whites, cream of tartar, vanilla extract, and salt.
Cake flour is a type of flour that has been milled to have a very fine texture. It is made from soft wheat and has a lower protein content than all-purpose flour.
This makes it ideal for cakes and pastries that are delicate and need to be light and fluffy!
Sugar is the next ingredient, and it is what gives the cake its sweetness. Angel food cake traditionally uses granulated sugar, but you can also use confectioners sugar if you prefer.
Egg whites are what give the cake its structure and stability. They are whipped until they are stiff and then folded into the cake batter.
Cream of tartar is an acidic ingredient that helps to stabilize the egg whites and gives the cake a nice flavor.
Vanilla extract is used for flavoring, and salt is added to balance out the sweetness of the sugar.
Now that we know the ingredients, lets answer the question: is angel food cake gluten free?
Gluten Free Angel Food Cake
Gluten Free Angel Food Cake is impossibly light and fluffy, just like the original! This sweet and simple cake is perfection topped with whipped cream and berries.
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My birthday is coming up in a few weeks so I made us Gluten Free Angel Food Cake to celebrate!
OH YES. This sweet, gluten free treat is impossibly tall and fluffy, soft and springy, and looks and tastes JUST like the real thing. My boys call it simply Angel Cake because it tastes like it was sent from above. You would never in a million years guess its gluten free!
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More From Artisanal Gluten
, Second Edition
Artisanal Gluten-Free Cooking , Artisan Gluten-Free Flour Blend that you can easily make at home.
Most people we know buy their angel food cakes from the bakery or supermarket. Thats not an option if youre gluten-free . But thats also not a loss. This GF angel food cake is as good as any weve had, gluten-free or otherwise. Its light and fluffy and, as great angel food cakes are, very sweet.
Frequently Asked Questions About This Angel Food Cake Recipe:
What does Angel Food Cake taste like?
It’s sweet yet not so sweet it’ll make you sick. Angel food cake tastes like a delicious cloud. It has a mild vanilla flavor, and sometimes hints of almond or lemon.
Can I freeze Angel Food Cake?
To freeze your angel food cake, wrap it in plastic wrap and place it in a freezer-safe container, like Tupperware. Angel food cake will keep in the freezer for up to 4-6 months.
What goes well with Angel Food Cake?
Berries, whipped cream, chocolate, etc. Pretty much anything sweet will go well with this Angel food cake!
How to check if Angel Food Cake is done:
Angel Food Cake is fully baked when the top is golden and springs back when you touch it lightly. If the cake doesn’t spring back, bake for at least 5 more minutes. The toothpick test doesn’t work with angel food cakes!
What is the difference between Angel Food Cake and regular cake?
Angel food cake is not the same as yellow cake or box mixes. It’s a white cake, to be exact. That means it consists of solely egg whites and no yolks. Angel food cake gets its fluffy meringue-like lift from egg whites.
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How Do You Separate Eggs
This gluten-free sponge cake requires 12 egg whites. The egg whites should come from whole eggs rather than using a carton of liquid egg whites. These pre-packaged egg whites contain preservatives that may impact the volume and texture of the cake. But dont let this deter you
As the method title states, you will need 3 bowls 1 small and 2 medium-sized. Crack the first egg into the first bowl . Use a clean hand to gently scoop out the yolk and place it in the second bowl . Pour the egg white into the third bowl and repeat this until all the eggs are separated.
When using the 3-bowl method, you must make sure that you do not get any yolk in the egg whites. The yolk has a high concentration of fat, which will interfere with the fluffy meringue properties of the cake.
When you are done this step you will use the egg whites in the recipe, but dont throw away those leftover yolks. You can use them to make hollandaise sauce, custard, or, what I often do, is buy a small carton of egg whites and mix them with the yolks to make scrambled eggs and omelettes.
Pulse The Dry Ingredients
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To Make The Whipped Cream:
- Chill a mixing bowl and a whisk or egg beaters in the freezer for 5 minutes. Pour the cream into the cold bowl. Whip the cream until it starts to thicken. Add the confectioners sugar and vanilla and whip until soft peaks form.
- Once cooled, loosen the cake from the sides and bottom of the pan and remove it to a serving plate. Serve with fresh strawberries and whipped cream.
Mistakes That Will Ruin Your Cake
- Cold eggs are a no-no when it comes to angel food cake. Take a dozen eggs out of the refrigerator about an hour before its time to get down to business.
- Unsanctioned substitutions will go sideways. Yes, we know this is a twist on the classic angel food cake, but its tried and true. If you swap other ingredients, youll have a devil of a time.
- Soft peaks are the goal of your whipped eggs. Too much whip will make your cake chewy and heavier.
- Dont peek. In the oven, that is. Let your cake bake without being exposed to different temperatures through the process. Its worth the wait.
- Fold, dont stir. When mixing your cake, you want to fold instead of straight up stirring. Light and fluffy requires folding.
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How To Tell When The Cake Is Done
Typically, you would insert a toothpick into a cake to see if its done, but this isnt the case with a porous cake like angel food cake. So how do you know?
When your angel food cake is done, it will spring back when lightly touched. You should not see any type of indentation left from your finger if you do, place it back in the oven to bake a little longer.
The outside should also be a beautiful golden color. Once you have the color and the spring you know its ready.
Another way to test your made from scratch cake is by using a thermometer. When inserted in the center it should read at least 205 degrees Fahrenheit to keep it from collapsing.