Kitchen Smack: Birthday Girl Favorite

My birthday is in 2 days. I’m planning on having a huge piece of tiramisu. I also love a good angel cake, but typically cake is one the forbidden foods list for a Type 2. I did find this recipe though. I prefer mine with strawberries on top, just the way my grandma used to make it. Yum!

Sugar Free Angel Food Cake

Sugar Free Angel Food Cake

Ingredients

  • 12 egg whites room temperature
  • 1 cup all purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon cream of tartar
  • 1 1/2 cups sugar substitute (I use Splenda)
  • 2 teaspoons pure vanilla extract
  • pinch of salt

Instructions

  1. Preheat oven to 325 degrees Fahrenheit
  2. Sift flour, cornstarch, sweetener, and salt into a bowl. Set aside
  3. Using a mixer, whip egg whites with the cream of tartar until medium peaks form. Add the vanilla little by little
  4. Gently, using a spatula, fold in the flour mixture into the egg whites in 3-4 batches. Be careful, do not deflate the egg whites
  5. Place mixture into a UNGREASED angel food pan and bake for 40-45 minutes or until cake is springy to the touch and the top is golden
  6. Remove from the oven and invert pan onto the neck of a wine bottle to cool completely
  7. Run a knife around the rim of the cake pan to remove the sides. Then run your knife between the cake and the bottom part of the mold to release the bottom part
  8. Serve with sour cream, sugar-free whipped topping, and fresh fruit
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