labor day — Blog — Amanda Warren

In the realm of desserts, angel food cake has always stood out for its light, airy texture and subtle sweetness. Unfortunately, not everyone can indulge in the traditional version due to dietary restrictions on sugar. Enter the Sugar Free Angel Food Cake, a fantastic alternative that maintains the delightful essence of the classic treat without the added sugars. This blog will guide you through how to make angel food cake, the benefits and intricacies of making it sugar-free, its storage tips, and creative ways to serve it.

How to Make Angel Food Cake

Making angel food cake might seem daunting at first, but with the right steps and ingredients, anyone can achieve a bakery-quality result. Here’s a step-by-step guide to ensure your cake comes out perfectly every time.

The backbone of any angel food cake is the whipped egg whites. Start by separating the egg whites from the yolks and placing the whites in a large, clean mixing bowl. Beat them using an electric mixer until they form soft peaks. This stage is crucial as it provides the cake with its proper light and airy texture. Soft peaks refer to the stage in beating egg whites where the whites are fluffy and hold their shape but still droop over slightly when the beaters are lifted. They form a peak that softly curls down, indicating that the egg whites are not overly stiff or dry.

Achieving soft peaks is vital for recipes like sugar-free angel food cake. It ensures the cake’s light and airy texture, making every bite a delight. Two things to look for are beating egg whites at a moderate speed and checking frequently to avoid overbeating. The perfect soft peak will look like a soft serve ice cream tip, gently folding over rather than standing upright. This visual cue is your green light to proceed with the rest of the recipe. When whipping egg whites for a sugar-free angel food cake, aiming for soft peaks rather than stiff peaks is essential. Soft peaks have a glossy appearance and gently fold over when the beaters are lifted. This ensures that your cake will be tender and airy. Using sugar substitutes can affect the whipping process, so it's important to monitor closely for the right consistency. Perfectly whipped soft peaks are crucial for the success of sugar-free angel food cake recipes. Achieving soft peaks ensures your cake isn't dense and chewy but light and fluffy. This step sets the foundation for a delightful baking experience and an even more delightful eating experience.

Once you have your stiff egg whites, the next step is to incorporate the dry ingredients carefully. Slowly fold in the sugar substitute you'll be using, flour, and other essential components like cream of tartar and vanilla extract. Gentle folding is key to maintaining the airiness of the batter. Overmixing can deflate the egg whites, resulting in a denser cake. Pour the batter into an ungreased tube pan. The ungreased surface allows the batter to cling to the sides as it bakes, enabling the cake to rise properly without collapsing. The design of the tube pan also ensures even baking. Place the cake in a preheated oven and bake until it turns a beautiful golden brown color. Typically, this takes about 45-60 minutes. You’ll know the cake is done when it springs back upon lightly touching the surface.

Creative Ways To Serve

The versatility of sugar-free angel food cake makes it suitable for any event. It can be dressed up for festive celebrations or kept simple for a cozy family dinner. The possibilities of how to serve this delicious cake are endless but 3 ways I love to serve are: In its original form with fresh whipped cream, strawberries, blackberries, blueberries and raspberries. Cut into squares inside of a coupe (or other glass serving bowl) topped with fresh whipped cream and berries. My personal favorite for a large group with differing taste buds is a mixed tray for guests to put together their own toppings of their choice. Angel food cake cut into slices with whipped cream and berries separately so they can add it as they wish. A few other ways can be create a trifle by layering with sugar-free whipped cream and fresh fruits. Top with a sugar-free chocolate drizzle for an indulgent touch. Lastly, serve with a scoop of sugar-free ice cream.

One of the best things about sugar-free angel food cake is its versatility. It can serve as a base for an array of flavorful dessert combinations, making it a staple for various culinary experiments. Top with fresh strawberries for a nutritional sweetness. A medley of berries adds a burst of flavor, vitamins, and antioxidants. Add a dollop of sugar-free whipped cream is always a delicious treat. Drizzle with a sugar-free lemon glaze, this adds a tangy zesty twist. These ideas are simple yet sophisticated, ensuring you can enjoy this dessert in multiple exciting ways.

Storage Tips

Proper storage is key to maintaining the freshness and texture of your sugar-free angel food cake. After the cake has cooled completely, store it in an airtight container at room temperature if you plan to consume it within two days. This prevents the cake from drying out and keeps it tasting fresh. If you need to store the cake longer, consider refrigerating it. Ensure its well-wrapped to avoid drying out. The cool environment of the fridge keeps the cake fresh for up to a week.

Freezing is another great option for longer storage. Wrap the cake tightly in plastic wrap followed by a layer of aluminum foil. This double wrapping prevents freezer burn and ensures the cake retains its texture and flavor. Thaw frozen slices at room temperature or in the refrigerator before serving.

Substitutions

Making a sugar-free angel food cake involves some key substitutions to ensure it remains a healthier alternative without compromising on taste or texture. The sugar-free angel food cake offers a healthier alternative to traditional cakes, allowing those with dietary restrictions to still indulge guilt-free. Instead of sugar, natural low-calorie sweeteners like Splenda stevia is used in this recipe. These maintain the cake's light and fluffy texture while keeping it sweet. Stevia is a plant-based sweetener with no calories. Whether it’s a casual family meal or a festive celebration, the sugar-free angel food cake can be dressed up or down. Its adaptable nature makes it a perfect dessert choice for any event.

Understanding the differences between sugar-free angel food cake and its traditional counterpart can help you appreciate this healthier version. Sugar-free angel food cake, unlike the traditional version that relies on granulated sugar, is substituted with sweeteners like stevia or erythritol to achieve its sweetness. The absence of sugar obviously results in a lower calorie count for the sugar-free version, making it a healthier option for those watching their calorie intake. While both cakes are light and airy, the texture of the sugar-free variety may be slightly different due to the properties of sugar alternatives.

Creating a sugar-free angel food cake can seem like a detailed process, but the result is a dessert that is light, fluffy, and deliciously guilt-free. From mixing the batter to storing the cake and finally serving it in creative ways, each step is integral in achieving the perfect dessert. Whether you’re watching your sugar intake or just looking for a healthier alternative to traditional cakes, this lovely sugar-free angel food cake will meet your needs and delight your taste buds. You won't be disappointed. Experiment with the methods and tips provided, and enjoy this versatile, sweet treat at any time, for any occasion.

Ingredients

12 large egg whites, at room temperature

1 ½ teaspoons cream of tartar

1 teaspoon vanilla extract

1 cup Splenda Stevia

1 cup sifted cake flour

Instructions

In a bowl using an electric mixer, beat egg whites, cream of tartar, and vanilla extract on high speed until soft peaks form.
Gradually add ¼ cup Splenda Stevia and cake flour with spatula, being sure not to over mix and loose the soft peaks.
Pour batter into an ungreased 10” tube pan and spread evenly. Run a knife through the batter to remove air bubbles or tap on table.
Bake on lowest rack in oven for 40–45 minutes, or until cake springs back when lightly touched.
Set pan upside down on a cooling rack; cool cake in pan for 30–40 minutes. Run a narrow knife around sides to loosen cake; remove from pan and cool completely on the wire rack. Serve with whipped cream, fresh berries and enjoy!