This cake is so light and fluffy you just float away with every bite.
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.
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.
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.
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)
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
Until next time…