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Light as a Cloud Angel Food Cake

This cake is so light and fluffy you just float away with every bite.

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And, it’s dairy free!

Sometimes I make it for Thomas during the week as an after dinner treat.  We are very health conscious in this home when it comes to putting good fuel into our bodies, but we also LOVE food, and we love treats.  Thomas has a sweet tooth which means I need to get creative with less indulgent but still delicious confections from time to time.

This cake is a great option to satisfy those cake lovers, but to keep it simple and lower on calories than a regular piece of butter sponge cake.

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Because it’s made with mostly whipped egg whites, it forms a delicious, crispy outer crust.  The inside is soft and light, it almost melts in your mouth.

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You can choose to dust it with powdered sugar or to keep it plain.  It’s lovely on it’s own, or served with some fresh fruit, a bit of jam, and or some whipped cream if you’re taking it up a level.

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And, it’s so quick and easy to make, it will take no more than 1 hour and you’re done.

Angel Food Cake

Makes one 6 inch round cake (using a bundt or chiffon cake pan)

Ingredients:

7 large egg whites

¾ cup all-purpose or cake flour

1 cup caster sugar

1t almond extract

2t vanilla extract

Pinch of salt

1/8t cream of tartar

Method:

  1. Preheat oven to 180 degrees C.  Grease and flour dust the cake pan.
  2. In a bowl fitted to an electric mixer, or using a handheld mixer, beat the egg whites until foamy.
  3. Add the cream of tartar, beat until soft peaks then add ½ cup of the sugar, almond extract and vanilla.  Continue to beat until stiff peaks form.
  4. Sift the flour, salt and the other half cup of sugar and whisk to mix.
  5. Fold the dry ingredients into the egg whites until combined.
  6. Pour the mixture into the tin, and cut through it with a knife to knock out any large air pockets.
  7. Bake for 30 minutes, until golden on the outside, and a toothpick inserted comes out clean.
  8. Dust with powdered sugar and enjoy plain, or with jam and whipped cream.

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Until next time…

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Hi, I’m Genevieve


This is where I create.

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