Sugar Free Angel Food Cake
This sugar-free angel food cake is made with airy whipped egg whites, whole wheat pastry flour, and granulated monk fruit sweetener. Careful sifting and gentle folding preserve the delicate structure of the batter, while cooling the finished cake upside down helps maintain its characteristic light, lofty texture.
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Ingredients
- 12 large egg whites brought to room temperature; use fresh separated whites rather than carton egg whites for optimal volume
- 1 cup whole wheat pastry flour approximately 124 g
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons cream of tartar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup plus 1 tablespoon granulated monk fruit sweetener
- A very small amount of coconut oil for lightly coating the base of the pan
Instructions
- Step 1: Prepare the Pan and Process the Sweetener
- Preheat the oven to 350°F.
- Apply an extremely thin layer of coconut oil to the bottom only of a removable-bottom tube pan. Leave the sides completely ungreased, since coating them may prevent the batter from gripping the pan properly and can contribute to deflation.
- Transfer the monk fruit sweetener to a large food processor. Process for approximately 2 minutes, or until its texture becomes very fine and powder-like.
- Step 2: Prepare the Dry Mixture
- Combine the whole wheat pastry flour, cornstarch, and salt in a sifter.
- Sift the ingredients three times to thoroughly aerate the mixture.
- After the third sifting, incorporate one-third of the finely processed monk fruit sweetener and sift the mixture once more.
- Set the prepared dry ingredients aside until needed.
- Step 3: Whip the Egg Whites
- Place the room-temperature egg whites, cream of tartar, and vanilla extract into the bowl of a stand mixer fitted with the whisk attachment.
- Whip on medium speed for approximately 30 seconds, just until the egg whites begin to look lightly foamy.
- With the mixer continuing to run, slowly add the remaining processed monk fruit sweetener in small portions.
- Raise the mixer speed to medium-high and continue whipping for approximately 2 1/2 to 3 1/2 minutes, until soft peaks develop.
- The peaks should bend gently at their tips and gradually settle back into the whipped whites after several seconds. Avoid overwhipping, as maintaining the air within the egg whites is essential for the cake's light structure.
- Step 4: Fold in the Dry Ingredients
- Sift one-third of the prepared flour mixture over the whipped egg whites.
- Using a large spatula or balloon whisk, carefully fold the dry ingredients into the whites without crushing out the incorporated air.
- Repeat with the second third of the flour mixture, then fold in the final portion in the same gentle manner.
- Continue only until no visible streaks of flour remain. Do not overmix; the batter should retain as much volume as possible.
- Step 5: Bake the Cake
- Carefully spoon the finished batter into the prepared tube pan.
- Gently level the surface with a spatula without pressing or compacting the mixture.
- Bake at 350°F for 35 to 40 minutes, until the surface is golden brown and a skewer inserted into the center comes out clean.
- Step 6: Cool and Release
- As soon as the cake leaves the oven, invert the tube pan onto a cooling rack.
- Allow the cake to remain upside down for 1 hour. Cooling in this position helps prevent the delicate cake from collapsing as its structure sets.
- Once cooled, carefully slide a butter knife around both the outside edge and the center tube to loosen the cake, then remove the sides of the pan.
- Run the knife gently beneath the cake to separate it from the removable base, taking care not to tear or break the crumb.
- Allow the cake to cool completely before serving.
Notes
For the greatest volume, use fresh egg whites separated from whole eggs rather than packaged carton egg whites.
Grease only the bottom of the tube pan and keep the sides uncoated so the batter can cling to them as it rises.
Serve the cake once it has fully cooled for the best texture. If storing leftovers, place them in an airtight container to help preserve the cake's softness.