*Angel food cake is the perfect cake for those who are on diets or just simply trying to cut back on their calories as much as they can. It is light and fluffy and only 280 calories per serving. Although this adds a few calories, I enjoy eating my slice of angel food cake with a little bit of vanilla ice cream, cut up strawberries, and whipped cream. If you want to feel a little better about yourself you can always just make sure to use light ice cream and whipped cream. Either way though the cake part itself is definitely one of the healthier cake options available. Therefore if somebody's birthday is coming up and you want to make them a nice, healthy surprise birthday cake, then this angel food cake is the perfect match for you!Total Time: 55 min
Cook: 35 min
Yield: 10 to 12 min
- Level: Intermediate
Ingredients
- 1 3/4 cups sugar
- 1/4 teaspoon salt
- 1 cup cake flour, sifted
- 12 egg whites (the closer to room temperature the better)
- 1/3 cup warm water
- 1 teaspoon orange extract, or extract of your choice
- 1 1/2 teaspoons cream of tartar
Directions
Preheat oven to 350 degrees F.
In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
Cool upside down on cooling rack for at least an hour before removing from pan.
Cook's Note: Since they're easier to separate use the freshest eggs you can get.
Per Serving (based on 10 servings): Calories: 208; Total Fat: 0 grams; Saturated Fat: 0 grams; Protein: 5 grams; Total carbohydrates: 47 grams; Sugar: 36 grams; Fiber: 0 grams; Cholesterol: 0 milligrams; Sodium: 115 milligrams
In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
Cool upside down on cooling rack for at least an hour before removing from pan.
Cook's Note: Since they're easier to separate use the freshest eggs you can get.
Per Serving (based on 10 servings): Calories: 208; Total Fat: 0 grams; Saturated Fat: 0 grams; Protein: 5 grams; Total carbohydrates: 47 grams; Sugar: 36 grams; Fiber: 0 grams; Cholesterol: 0 milligrams; Sodium: 115 milligrams
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