Healthy Angel Food Cake Recipe
This healthy angel cake recipe is made without any chemicals or preservatives, like the store-bought, low-sugar versions. This is definitely a recipe you want to go to in your classic performances. Once you do, you will do it over and over again.
This recipe came from the culinary school, but when comparing this recipe on the web, I noticed that until my taste was low in my recipe, I couldn’t tell its difference. You just don’t need as much sugar as most recipes say. This specific low-sugar angel cake recipe calls for more egg grout than others, but it costs nothing extra if you buy your eggs in bulk and have some homemade ice cream to make. Lots of germs left to make!
And when it comes to taste and nutrition, the Homemade Versus Store difference is pretty remarkable here.
Although Homemade Angel Food Cake is really quite easy, there are some important steps to success that you really shouldn’t mess with.
- Do not spray or grease the angel cake pan. Due to the light nature of this cake, if you heat the pan, the cake cannot rise.
- After baking, flip the cake upside down in the pan so it begins to loosen from the pan when it cools. Let cool completely before removing from the pan.
- Cake flour, sometimes labeled super fine pastry flour, is actually best for angel cakes because it is super fine, but if you don’t want to buy a separate dough, you can use it all-purpose. It can be mixed with cornstarch (2 tablespoons of cornstarch), 1 cup of all-purpose flour. Sift some time to join.
- Similar to cake flour, an extra-fine sugar is also helpful in this recipe. You can make extra fine sugar in your food processor or blender regularly until the sugar is cured. I had previously made this cake with regular sugar cane sugar and it worked, but it was more difficult to convert the flour/sugar mixture into egg albumin without making the egg white. The upper right image is of sugar after being quickly processed in a blender.
- An angel cake tube mold works best for this recipe. I made the mistake of using a packet mold that had too many cracks and the cake had sticks on the sides. The tube pan has a removable bottom, allowing you to easily remove the cake from the pan, using life to loosen each edge. This skillet also has legs, so when you cool it down the air can flow backward.
- To ensure that egg whites do not get into the egg whites, divide the white eggs into separate bowls before pouring them into a large bowl for the egg whites. That way, if you accidentally get a small yolk in one of the whites, you can leave it without throwing the whites. See the photo above as an example.
- Most angel cake recipes call for too much sugar, which is simply not necessary. This cake is perfectly sweet, especially for a smooth summer dessert with whipped cream and berries.
- Shop-bought angel cake contains many artificial ingredients, preservatives, and chemicals, so it’s definitely the way home.
People also asked related healthy angel food cake recipe :
Is angel food cake healthier than other cakes?
But some desserts, like angel cakes, are inherently less lethal on the calorie and fat scales, so sometimes a full-size serving won’t wreak havoc on a healthy diet. Angel cake is lifted from beaten egg whites. No egg yolk and no butter means there is no fat on the cake.
Is angel food cake a good choice for diabetics?
Examples of some diabetic-friendly desserts that may or may not contain artificial sweeteners: granola (sugar-free) and fresh fruit. Graham crackers with nut butter. Angel cake.
How many calories are in homemade angel food cake?
This cake is easy to love because it is quick and easy to prepare, delicious and excellent for dieters. It makes a standard-size angel cake with just 160 calories, 4 grams of fat, 28 grams of protein and 8 grams of carbohydrates per quarter of the cake.
How many calories are in a sugar-free angel food cake?
Angel Food Cake Healthy Recipe has Only 95 calories, sugar-free, gluten-free.
How do you eat angel food cake?
Pass the knife or spatula under the cake and pan. Flip the cake onto the cake plate and remove the section from the tube. Cut the cake with a serrated knife in a smooth saw motion. Serve with a tablespoon of strawberries and whipped cream.
Why is angel food cake sticky?
Here are some other problems that can occur in angel cakes and their causes: Hard and thick crust: oven too hot or baked. UST sticky crust: too much sugar; Ingredients not completely mixed; Wet flour; Or insufficiently baked. … Use a 10-inch deep tube cake pan (do not pour oil).
Can you freeze angel food cake?
Angel cake will keep well in the freezer for 4-6 months. Put the bags in plastic containers like Tupperware and Freeze. This will prevent the cake from being squeezed out by other items in the freezer. Consume the cake within 6 months.
How long is store bought angel food cake good?
Keep your angel food cake tightly covered in an airtight container, cake box, pantry, or kitchen cabinet for 1 to 2 days. You can keep it longer, up to a week, if you keep it tightly wrapped in the refrigerator.
Why do you turn angel food cake upside down?
Its increase is produced by egg albumin and its composition is not determined until it cools down. Allowing it to cool ensures that it will not collapse. Many angel cake pans come with legs around the edges for this very purpose. However, inverting the center ring on the neck of a bottle will also work.
Is angel food cake supposed to be sticky?
The result of a meringue-based recipe, such as angel cake made with beaten egg white and sugar, depends on the weather. The top will be dry and crispy (my favorite part!) When you bake the recipe on a dry day, but on a wet day, it will remain soft and even slightly sticky.
Why won’t angel food cakes fall out of the pan when placed upside down?
Each angel cake is cooled by turning it over. Why? Its fluffy structure is not established until the cake has completely cooled. Turning it upside down ensures that it does not fall off during this process.
What is the flavor of angel food cake?
Angel cake is very simple, but there is nothing else. The texture is incredibly light and fluffy, almost like a marshmallow! It is sweet without cloying. There’s a subtle vanilla flavor, as well as a sweet almond note.
How do you know when Angel food cake is done?
The cake returns when the surface is golden and when you touch it lightly. Don’t use a toothpick test – you can trick it with an angel cake. A toothpick can slide through the porous dough and come out clean even if the cake hasn’t finished baking.Print
A part of this healthy angel cake and you will be sure that you are eating a light fluffy cloud and sweet and sweet. It is perfectly sweet, completely moist, and perfectly scented with vanilla. You can never guess that this recipe is completely guilt free, sugar free, fat free, low carb, gluten free and dairy free by Zainab Rangoonwala!
- 80 g (g cup, pack) arrowroot starch
- 64 g (g cup) sweet white sorbet stabilizer
- Salt teaspoon of salt
- 355 g (15 cups) egg white (fresh, raw)
- 1 teaspoon of cream of tartar
- 144 g (g cup) homemade vanilla sugar
- 1 teaspoon of vanilla extract
- ½ teaspoon of liquid stevia extract
- ¼ teaspoon of almond extract
- Preheat oven to 325 degrees Fahrenheit.
- In a small bowl, add starch, sorbet flour, and salt.
- In a stand-up mixing bowl with a whisk attachment, combine the egg whites and cream of tartar. Whisk at high speed for 5 minutes – it will grow in volume and look like fluffy clouds.
- Reduce speed and slowly add to erythritol. Once added, add vanilla extracts, stevia extracts, and almond extracts. Beat for 3 minutes. The mix should be stiff and slightly shiny.
- Remove the bowl from the blender and squeeze out the dry ingredients. Fold together, being careful not to contaminate the egg white. Defining some of that is inevitable, but try to be as kind as possible and fold it as little as possible … you don’t want to mix it up too much.
- Scoop the mixture into an angel cake pan (I used a 9 “nonstick cake pan) and spread the surface. Bake for ~ 40 minutes, or until the surface is round, golden, and duct tape. cake Chill the cake upside down (so it does not deteriorate.) Once it is completely cold, use a displaced spatula to loosen the cake from the pan. Cut into slices and serve immediately.
- A slice of this cake contains just 95 calories, 17 g of carbs and 0 g of sugar! For reference, a slice of typical angel pie contains 250 calories, 56 grams of carbohydrates and 42 grams of sugar.
- Can you believe that difference? Everyone thinks that angel cake is healthy because it is practically fat-free, but clearly it is not. The typical angel cake contains approximately 42 grams of sugar in one slice. That would be a joke, right? It’s about a cup of sugar in one serving! But it’s not my healthy angel cake, which is clearly the winner here. With 155 low-calorie calories, zero grams of sugar and whole wheat flour, you can’t go wrong with my cake. You can also have an extra piece (or two) now extra
- Serving Size: 9
Keywords: Healthy Angel Food Cake Recipe
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