Angel Cake

Angel food cake is a light, airy dessert that traditionally relies on sugar to achieve its delicate texture. However, for those managing diabetes, enjoying this classic sweet treat can be challenging.

This diabetic-friendly version uses natural sweeteners like allulose and monk fruit extract to create a delightful, guilt-free dessert that won’t cause a blood sugar spike. Enjoy a slice of this heavenly cake without compromising on your dietary needs.

Ingredients

For the Cake:

• 1 cup cake flour
• 1 1/2 cups powdered allulose
• 1/4 cup powdered monk fruit sweetener
• 1 1/2 cups egg whites (about 11-12 large eggs), at room temperature
• 1 1/2 teaspoons cream of tartar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Instructions

1. Preheat Oven:
   Preheat your oven to 350°F (175°C). Ensure your tube pan (angel food cake pan) is clean and dry. Do not grease the pan.
2. Prepare the Dry Mixture:
   • Sift the cake flour and 3/4 cup of powdered allulose together three times. This helps to ensure a light and airy texture for the cake.
3. Prepare the Egg Whites:
   • In a large mixing bowl, beat the egg whites, cream of tartar, and salt on medium speed until the mixture becomes frothy.
   • Gradually add the remaining 3/4 cup of powdered allulose and the powdered monk fruit sweetener, a tablespoon at a time, while continuing to beat the mixture.
   • Increase the mixer speed to high and beat until the egg whites form stiff, glossy peaks. Be careful not to overbeat.
   • Beat in the vanilla and almond extracts just until blended.
4. Combine and Fold:
   • Sift about one-third of the flour mixture over the beaten egg whites. Gently fold the flour into the egg whites using a spatula.
   • Repeat this process two more times with the remaining flour mixture, folding gently each time until all the flour is incorporated and the mixture is smooth.
5. Bake the Cake:
   • Spoon the batter evenly into the tube pan. Run a knife through the batter to eliminate any large air bubbles.
   • Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
   • Immediately invert the pan onto a heatproof bottle or funnel and let the cake cool completely in the pan.
6. Release and Serve:
   • Once the cake is completely cooled, run a knife around the edges of the pan and the center tube to release the cake.
   • Carefully remove the cake from the pan and place it on a serving plate.
   • Slice and enjoy plain, or serve with fresh berries and a dollop of sugar-free whipped cream if desired.

Angel cake is ideal for light, celebratory occasions like birthdays, baby showers, bridal showers, or afternoon tea parties.

Its airy texture and subtle sweetness make it a delightful treat for gatherings where a delicate, elegant dessert is appreciated.