Heavenly Sugar-Free Gluten-Free Angel Food Cake
Indulge in the light, fluffy goodness of this Heavenly Sugar-Free Gluten-Free Angel Food Cake. Perfect for any occasion, this delightful dessert combines the airy texture of whipped egg whites with the subtle sweetness of Splenda, making it a guilt-free treat for anyone watching their sugar intake. Ideal for celebrations, tea parties, or simply as a light dessert after dinner, this cake is not only gluten-free but also sugar-free, making it a versatile option for a variety of dietary preferences. Enjoy it plain, or serve it with fresh berries for an added burst of flavor!
8
Servings
N/A
Calories
7
Ingredients
Ingredients
Egg Whites
12 large (Bring to room temperature)
Potato Starch
1/2 cup (Sift together with cornstarch and Splenda)
Cornstarch
1/2 cup (Sift together with potato starch and Splenda)
Splenda Granular Sugar Substitute
1 3/4 cups (Sift together with potato starch and cornstarch)
Salt
1/2 teaspoon (Add to egg whites)
Cream of Tartar
1/2 teaspoon (Add to egg whites)
Vanilla Extract
2 teaspoons (Add to egg whites)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Allow the egg whites to come to room temperature, which helps them whip up better.
3
In a medium bowl, sift together the potato starch, cornstarch, and 1 3/4 cups of Splenda. Set this mixture aside.
4
In a large mixing bowl, combine the egg whites, salt, cream of tartar, and vanilla extract.
5
Using an electric mixer, beat the egg mixture on high speed for 1 1/2 to 2 minutes until stiff peaks form. Be careful not to overbeat.
6
Reduce the mixer speed to low and gradually sprinkle in the sifted flour mixture. Mix for an additional 1 1/2 minutes until just combined.
7
Using a rubber spatula, carefully pour the batter into an ungreased 10-inch tube pan. Smooth the top gently, if needed.
8
Bake in the preheated oven for approximately 35 minutes. Ensure that the cake is fully cooked; it should be well-browned on top to avoid sinking.
9
Once baked, remove the cake from the oven and immediately invert the pan onto a sturdy bottle or wire rack, letting it cool completely upside down. This helps preserve the cake's height.
10
Allow the cake to cool completely before serving or freezing.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Is this cake gluten-free?
Yes, this recipe is completely gluten-free as it uses potato starch and cornstarch instead of wheat flour.
Is this cake sugar-free?
Yes, it is sugar-free, using Splenda Granular Sugar Substitute for sweetness.
How many egg whites are required?
The recipe calls for 12 large egg whites brought to room temperature.
What is the recommended oven temperature?
The oven should be preheated to 375°F (190°C).
Why should egg whites be at room temperature?
Allowing egg whites to reach room temperature helps them whip up better and achieve more volume.
What ingredients are sifted together?
You should sift together the potato starch, cornstarch, and 1 3/4 cups of Splenda.
How long should I beat the egg white mixture?
Beat the mixture on high speed for 1 1/2 to 2 minutes until stiff peaks form.
What kind of pan should I use?
An ungreased 10-inch tube pan is required for this recipe.
Should I grease the pan?
No, the pan must be ungreased so the batter can climb the sides and maintain its height.
How long does the cake need to bake?
Bake the cake for approximately 35 minutes until it is well-browned on top.
Why must the cake be inverted after baking?
Inverting the pan onto a bottle or wire rack while cooling helps preserve the cake's height and prevents it from sinking.
How many servings does this recipe make?
This recipe makes 8 servings.
Can I freeze this angel food cake?
Yes, the cake can be frozen once it has cooled completely.
What flavoring is used in this recipe?
The recipe uses 2 teaspoons of vanilla extract.
Is this cake low carb?
Yes, it is tagged as a low-carb and diet-friendly dessert option.
What is the role of cream of tartar?
Cream of tartar acts as a stabilizer for the whipped egg whites.
How do I incorporate the dry ingredients into the egg whites?
Gradually sprinkle in the sifted mixture while the mixer is on low speed and mix for 1 1/2 minutes.
What is the texture of this cake?
The cake is described as having a light, fluffy, and airy texture.
Can I serve this with fruit?
Yes, serving it with fresh berries is recommended for an added burst of flavor.
Is this recipe suitable for diabetics?
Because it is sugar-free and uses Splenda, it is often a suitable option for those watching sugar intake.
What happens if I overbeat the egg whites?
Overbeating can cause the egg whites to become dry and grainy, which may affect the cake's structure.
Is there any fat in this cake?
Since it uses only egg whites and no oil or butter, this angel food cake is virtually fat-free.
How many ingredients are in this recipe?
There are 7 main ingredients: egg whites, potato starch, cornstarch, Splenda, salt, cream of tartar, and vanilla extract.
Can I use a regular cake pan instead of a tube pan?
A tube pan is highly recommended for angel food cake to ensure even heat distribution and support for the rising batter.
What is the mixer speed for beating egg whites?
Use the high speed setting on your electric mixer for the egg whites.
Should I smooth the top of the batter?
Yes, use a rubber spatula to gently smooth the top of the batter once it is in the pan.
Is this cake dairy-free?
Yes, there are no dairy products included in the ingredient list.
What occasions is this cake good for?
It is perfect for celebrations, tea parties, or as a light everyday dessert.
How do I know the cake is fully cooked?
It should be well-browned on top; a pale cake may sink upon cooling.
Why is salt added to the recipe?
Salt is added to the egg whites to enhance the overall flavor of the cake.