Vanilla Angel Food Cake

Virtually fat-free, this light sponge cake really could be the food of angels.

from Eat to Beat Diabetes
Angel Food Cake Angel Food Cake

This dessert is made using egg whites only, no yolks, and during baking develops a delicious golden crust that hides the tender, pure white interior. Here it is served with creamy low-fat yogurt and summer berries, but it is just as tempting with juicy peaches, mangoes, or apricots.

Quick look

  • prep 15 min    cook 35 min
  • serves 12

Ingredients

  • Cake
  • 1 cup sifted cake flour
  • 1/3 cup sugar
  • 8 large egg whites, at room temperature
  • 1 teaspoon cream of tartar
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • Garnish
  • 8 ounces strawberries, cut into quarters
  • 8 ounces (1/2 pint) raspberries
  • 8 ounces (1/2 pint) blueberries
  • 1 container (8 ounces) light vanilla yogurt

    How to make it   50 minutes

  • 1

    Preheat the oven to 350°F. Sift the flour and 1/3 cup sugar onto a large plate and set aside.

  • 2

    Place the egg whites and cream of tartar in a large bowl and whisk until frothy. Combine 1/2 cup sugar and salt and add to the whipping egg whites in a slow, steady stream. Add the vanilla extract, and continue whisking until the mixture forms stiff peaks.

  • 3

    Sift the flour mixture over the egg whites and fold in very gently with a large metal spoon until well blended.

  • 4

    Spoon the mixture into an ungreased 10-inch tube pan, gently smoothing the top. Bake until golden brown and cake springs back when lightly touched in the center, about 35 minutes.

  • 5

    Invert the cake, still in the pan, onto a wire rack and leave to cool completely, upside down. When it is cool, slide a long knife around the side of the pan to loosen the cake, then invert it onto a serving plate. (The cake can be kept, wrapped in plastic or stored in an airtight container, for 1 to 2 days.)

  • 6

    Just before serving, mix together the strawberries, raspberries, and blueberries. Spoon the fruit into the hollow in the center of the cake. Serve each slice with a dollop of vanilla yogurt.

  • Nutritional Information(per serving)

    • Calories: 133
    • Calories from Fat: 2 g
    • Fat: 0 g
    • Saturated Fat: 0 g
    • Cholesterol: 0 mg
    • Sodium: 96 mg
    • Carbs: 29 g
    • Sugars: 17 g
    • Protein: 4 g
    • Fiber: 2 g

    Exchanges: carbohydrate 2

Some More Ideas

Lemon and lime angel food cake: Add the finely grated zest of 1 lemon and 1 lime to the beaten egg whites with the sifted flour and sugar. While the cake is cooling, peel a cantaloupe and remove the seeds. Cut the melon into small chunks and place in a bowl. Squeeze the juice from the lemon and lime, sprinkle it over the melon, and toss to coat well. Serve the cake with the melon pieces piled up in the center.

Chocolate angel food cake: Sift 2 tablespoons cocoa powder with the flour and sugar. Decorate the cake by dusting it with a mixture of 1 tablespoon cocoa powder and 1 tablespoon confectioners’ sugar, sifted together.

Coffee angel food cake: Sift 1 tablespoon instant coffee powder (not granules) with the flour and sugar. Garnish with sifted confectioners’ sugar.

Plus Points

  • Low-fat yogurt is a useful source of calcium, which is an essential component of bones and teeth — the adult skeleton contains nearly 3 pounds of calcium, and 99% of this is present in the bones.
  • Angel food cake is relatively high in sugar, so when cooking for a person with diabetes, it should be eaten in moderation. Because it is fat-free, a slice can easily be worked into a healthy diet, especially when topped with fresh berries.