*** UPDATE***
It's now September 2020 and I just tested and tweaked a recipe today for a sugar free angel food cake that I LOVE. Not only is today's cake sugar free - but it's Keto and flour free as well. The cake below was fine, but the newer version (which I'll be posting soon - look for it!) is so good it's the recipe I'll using from now on for our family low-carb, sugarfree and keto angel food cakes. In the meantime, here is the original one in this post - which is fine, but it uses flour so it's not low carb.
Angel Food Cake
2 1/2 c natural sweeteners or sugar
1 1/2 c flour (I used wheat berries I ground myself but you can use all purpose from the store)
1/4 t sea salt
2 1/2 c egg whites
1 t cream of tartar
1 t LorAnn Princess Cake Flavoring or 1/2 t lemon flavoring along with
1 teaspoon vanilla
Preheat oven to 375 degrees.
You can use a regular angel food cake pan or if you want a sheet pan, use a 9X13. You do not do anything to prep an angel food pan but if you use other pans, you need to line bottom and sides of a 13- x 9-inch pan with aluminum foil and do not grease pan or foil.
In a bowl, mix the sweeteners (I used a mixture of Truvia and Swerve along with 10 drops sucrarose liquid) with the flour and salt. Whisk or sift together to blend. In another bowl, beat egg whites and cream of tartar at high speed until stiff peaks form. Gradually fold in sugar mixture, 1/3 cup at a time. Carefully fold in flavorings. Spoon batter into prepared pan.
Bake in the lower part of the oven, approximately 30 to 35 minutes or until the center is done. If you used an angel food pan, invert the cake on a glass soda or empty wine bottle til cool. With a sheet pan, invert cake onto a wire cookie cooling rack. Let cool until completely cool before removing the cake from the pan.
Ice if you wish - my family never really liked frosting or icing on angel food. We loved it plain, served with ice cream for birthdays or topped with cherry pie filling or lemon curd for regular desserts.
I topped this one with homemade sugar free lemon curd! The first night I served squares of cake with lemon curd on top and the second day I split the rest of the cake and put the lemon filling in the center.
When you make the angel food cake without 'sugar' but with natural sweeteners,
it has a slightly different texture - but similar to what you are used to.
However: a homemade angel food does taste and look different than a store bought mix.
You won't have that odd 'tang' of the store bought mix, and it's more wholesome than the airy store bought mix.
Personally I grew up with the store bought kind and love it - but it's mostly 'air' so
I find the homemade versions are much, much more filling!
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Lemon Curd - quick and easy in the microwave!
3/4 c natural sweeteners or sugar
2 T cornstarch
1/2 c water
2 beaten egg yolks
1 t shredded lemon peel (I left this out - I was out and haven't bought any. Just use a little more lemon juice or a dash of lemon extract)
3 T lemon juice
1 T butter
In a microwave safe bowl, combine the sweeteners and cornstarch. Stir in water. Stir in egg yolks, lemon peel and juice. Whisk. Microwave for 1 1/2 minutes and whisk. Microwave about 2-3 minutes more, stiring or whisking after each minute. Add the butter - one more whisk. Let cool until you use.
Once you do the final whisk and add the butter, you get the beautiful finished curd
that you see in the photo at the top of this recipe. Here is the final whisk from the microwave
before the butter. It all comes together beautifully.
