|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 88g||32%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
It might surprise you, but this angel food cake recipe is naturally dairy-free and low-fat, which is why it's perfect for persons with allergies and intolerances to dairy as well as those counting calories. Oh, and it's really delicious, too.
What's angel food cake's secret? Egg whites! Egg whites, which are both fat-free and dairy-free, give this cake its lift and light, sweet texture without using traditional rising agents like baking soda, baking powder or fattening egg yolks.
In fact, fat and dairy have no place in an angel food cake—not even in the mixing bowl or on the baking pan. For more egg-white deliciousness, try angel food cupcakes too.
- For the Angel Food Cake:
- 12 large egg whites (or about 1 1/2 cups)
- 1 1/4 cups confectioners' sugar
- 1 cup flour (all-purpose)
- 2 teaspoons vanilla extract
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 cup sugar (white)
- For the Strawberry Sauce Topping:
- 2 quarts strawberries (hulled and chopped)
- 1 1/4 cups sugar (white)
- 2 teaspoons lime juice (fresh)
Make the Cake
Heat the oven to 350 F. Place the egg whites in a large, grease-free mixing bowl and let them stand at room temperature for 30 minutes.
Meanwhile, sift together the confectioners' sugar and flour into a medium-sized bowl until well combined. Set aside.
Add the vanilla extract, cream of tartar, and salt to the egg whites. Using an electric hand mixer, beat the egg whites mixture on slow speed for 2 minutes. Turn up the speed to a medium speed setting and begin gradually adding the 1 cup white sugar, beating continuously until the sugar is dissolved and stiff peaks form.
Turn off the mixer and, using a spatula, gradually fold in the flour-confectioners' sugar mixture into the egg whites, about 1/4 cup at a time until all has been incorporated.
Gently spoon the batter into an ungreased 10-inch tube or angel food cake pan. Bake for 35 to 45 minutes or until the cake springs back when touched or a toothpick inserted into the center of the cake (between the outer wall and the inner wall of the pan) emerges clean.
Invert the cake pan onto a cooling rack and allow the cake to cool for at least 1 hour before removing the cake from the pan.
Make the Strawberry Sauce and Serve
Combine the chopped strawberries, 1 1/4 cups white sugar, and lime juice in a medium-sized saucepan over medium heat, stirring often to dissolve the sugar.
Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes, stirring occasionally.
Transfer the sauce to a bowl and serve warm or cold with angel food cake and your favorite dairy-free ice cream.
Note: This recipe is suitable for dairy-free and lactose-free diets but, as with any recipe intended for persons with allergies or dietary restrictions, make sure to read all nutritional labels carefully to make sure that there are no hidden dairy-derived ingredients or allergens if these apply to you.