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Posts tagged ‘angel food cake’

Summer Session started Monday of this week and that most certainly means that I am not teaching this semester.  I am trying to see it as a blessing in disguise and not get too hung up on it!  I’ve been trying to relish my loads of free time and have made a goal to try and do lots of things to really enjoy the break.  Since I am not teaching, I have been putting a lot of time and effort towards some of my other interests, namely cooking!

The difficulty here is that I am also trying to work out and eat healthy.  So, I spend a lot of time looking for “low-calorie, low-fat” versions of recipes.  And, I’ve had some doozies in the past!  I once used a recipe for LCLF lemon bars and they were the most horrible things ever!  But, you never know until you try, right?!

Monday morning I decided that I would make an angel food cake.  I had made angel food cupcakes a few weeks back and used them as the basis for a strawberry shortcake dessert.  But, this time I wanted to go full throttle and make an entire angel food cake.  Plus, we had a number of different items that I could serve with it—fresh strawberries, bananas, instant chocolate pudding, chocolate sauce, marshmallows, etc.  From the cupcakes that I made, I knew that angel food cake takes a lot of eggs and a lot of time.  Also, it can be very finicky!  But, I took on the challenge.  Oh, and the healthy part.

In our household, we are Alton Brown worshippers.  But, the problem with many of his recipes, IMHO, is that they require a lot of specific ingredients, time, and uni-taskers.  Therefore, although I may always look up a certain recipe of his, I don’t necessarily always follow it.  And this time was no different.  I started by looking at his angel food cake recipe, here.

This recipe, surprisingly, isn’t that “convuluted.”  It is pretty standard fare as far as angel food cake goes.  But, I don’t have cake flour or orange extract.  Plus, it wasn’t as healthy as I thought it could be.  The Food Network nutritional information says that this is 208 calories per serving (yields 10-12 servings.)  I did a quick internet search for “low fat low cal angel food cake”.  Then, I looked through my search results for a recipe that utilized ingredients that I had on hand.  Basically, no cake flour or other oddball ingredients.  Also, I was looking for something that was less than 130 calories per serving.  I found this recipe:

LFLC Angel Food Cake

– 1 1/2 cups Splenda
– 1/4 teaspoon salt
– 1 cup white flour, sifted
– 12 egg whites
– 1/3 cup warm water
– 1 teaspoon vanilla extract
– 1 1/2 teaspoons cream of tartar


1. Preheat oven to 350 degrees F.
2. Sift half the Splenda with the flour.
3. In a large bowl combine egg whites, vanilla extract, water and cream of tartar with an electric beater until combined.
4. Add the other half of the Splenda to the egg whites and beat until semi-stiff peaks form.
5. Add the sifted flour and Splenda to the egg whites, and gently fold in with a spatula. Make sure all the flour is incorporated.
6. Carefully pour batter into a cake pan of your choice. Bake for about 30 minutes until a skewer inserted come out clean. May require 5-10 minutes further.
7. Cool on a wire rack for at least an hour before removing from the cake tin.
Makes 10-12 servings (info for 12)

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 56.9

BINGO!  From my cupcake excursion a few weeks back, I knew that the egg whites should be at room temperature so I had already pulled my eggs out of the refrigerator while I looked for recipes.  Once I found one, I got to cracking my eggs.

In the picture on the left, you can see that I separated 12 eggs.  The container at the top is the whites and the one at the bottom is the yolks.  I saved them because I thought that I might be able to make something with them.  If you look closely, you will see that there are some small bits of yoke in my egg whites.  THIS IS VERY BAD!  I didn’t know how bad at the time, but it will prevent the yolks from whipping into a meringue state, which is what you want.  Be very careful when separating your eggs.  Also, try not to touch the egg whites with your hands because the oil from your hands will also prevent them from whipping up right.  In the center, you can see that I have started to whip my egg whites, vanilla extract, cream of tartar, and warm water.  On the right is the mixture after a few minutes of beating.

While the egg white mixture was whipping, I set about sifting my flour and Splenda. It is important that you sift the flour so that it is superfine and incorporates into the egg whites better. (Or, you could just use cake flour as recommended by Alton Brown.) Once the egg mixture forms medium-stiff peaks, I added some of the sifted flour and Splenda into the equation. Once that was just incorporated, I folded in the remaining flour with a spatula. Then, I poured the batter into a bundt pan and put it in the oven for 30 minutes. After 30 minutes, I tested the cake and it was done. I pulled it out of the oven and set it on a wire rack to cool for an hour. Here is where I made another mistake! Apparently, angel food cake is notorious for deflating and sticking to the pan. In order to help prevent this, you should cool the cake UPSIDE DOWN! This will help to prevent it from weighing itself down and deflating. I did not do this. Therefore, my cake deflated some and got stuck in the pan. I pretty much had to rip it out of the pan.

Angel Food Cake 7

It may not be the tallest or prettiest Angel Food cake one has ever seen, but it tasted good.  We had it for dessert, and we made a S’more with it by adding two marshmallows and a few squares of Hershey chocolate and zapped it in the microwave for 30 seconds.  The S’more topping added 108 calories and since we had 2 servings, our dessert clocked in at 233 calories.  And if you ask me, it was 233 well spent calories!

Angel Food Cake is certainly something that I would try again—especially since I feel like I learned some helpful tips and tricks along the way.  But, I’m not sure if the next time that I made it I would use this LFLC recipe, or just go for all the guts and glory and make a traditional Angel Food Cake.  Only time will tell. . .

What do you think?  Are you feeling inspired to make Angel Food Cake?  Please leave a comment below.