Low Carb High Protein Angel Food Cake
Started experimenting with protein sparing bread recipes and even when I first saw it, my first thought was angel food cake! Of course my mind is always on dessert. You can easily do this like a regular angel food cake with egg whites. But if you don't want to have excess yolks or buy a carton of egg whites, the egg white protein powder is a good alternative. Especially if you already have it on hand for the PSMF bread or to make crispy cookies, which I have several recipes for.
#nutfree #coconutflour
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Keto Angel Food Cake Ingredients
24 g Egg White Protein powder (3 Tbs. or 3 fresh eggs whites with no water (120g))
118 g Water (1/2 Cup)
80 g Allulose (1/2 Cup)
1/2 tsp. Cream of Tarter
1/4 tsp. Salt
1 tsp. Vanilla Extract
1/2 tsp. Vanilla Stevia (can use regular stevia or omit all together)
7 g Coconut Flour (1 Tbs.)
29 g Unflavored Whey Protein Isolate (1 Scoop)
1/2 tsp. Xanthan Gum
Full Recipe Link:
Macros: Whole batch
233 Calories
1 g Fat
4 g Total Carbs
2 g Fiber
2 g Net Carbs
46 g Protein
1/9- one donut angel food cake
.1 g Fat
.4 g Total Carbs
.2 g Fiber
.2 g Net Carbs
5 g Protein
ANGEL FOOD CAKE RECIPE/EGG WHITE CAKE/No Butter, Oil or Baking Powder
EP-37 Angel food cake is light and airy and deliciously sweet. This perfect angel food cake recipe is so easy to make for the perfect sponge cake every time. You're going to love it!
Ingredients ????
1 & 1/2 or 2 cups powdered sugar divided
1/4 teaspoon salt
1 cup cake flour or All Purpose Flour
12 egg whites
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional )
1 & 1/2 teaspoons cream of tartar
DIRECTION
1. Set oven to 350F. Add the the flour and half the sugar to the bowl of a food processor and whiz, whiz, whiz. You’ll want them mixed and all fluffed up. Afterwards give them a quick sift into a bowl and set aside
2. Separate the egg whites into a small bowl transferring each egg white into a measuring up or bowl. Try not to crack the eggs right into the bowl because a piece of shell, bad egg or broken yolk can make things unpleasant to say the least. Add the egg whites, cream or tartar, salt and vanilla into the CLEAN bowl of your stand mixer fitted with a whisk attachment. Mix on low then increase speed to medium-high.
3. Once the eggs are frothy begin slowly adding in the remaining sugar a tablespoon at a time while the mixer is running. Don’t rush this step as it’s the key to a thick marshmallowy meringue.
4. Run the mixer until you have stiff peaks that hold their shape and have a thick texture.Fold the dry mixture to the meringue a quarter cup at a time.
5.Gently fold until the all the dry mixture has been incorporated. Use the spatula to cut through the middle then swoop up along the edge, turn the bowl and repeat.
6.Transfer the batter to the angel food pan and run a knife or skewer through to help break up any larger air bubbles. Transfer to the oven and bake for 35-40 minutes at 350F The cake is done when golden in color and a skewer inserted in the middle comes out clean.
7. After baking invert onto the counter to cool for an hour. The cake cools upside down in the pan so it retains it’s super-fluffy texture. Once cool, run a knife along the inner and outer edge then lift the cake from the pan and run a knife along the bottom. Invert cake onto a cake plate and dust with powdered sugar. Serve alone or with whipped cream and fruit.
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DIY Angel Food Cake
Angel food cake is a super light donut shaped sponge cake that is egg yolk free, butter free and a really fun challenge to make, apparently it caused quite a problem on episodes of the Bake off and Masterchef! It has a very light texture (the 12 egg whites probably help here!) and puffs up into huge wedges when baked. In the UK we have angel cake which is 3 different colour tiers of cake, but angel food cake is a much more meringue like batter, that tastes incredible! I hope you give this a try, it's a fun recipe project to attempt!
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How to Make Perfect Angel Food Cake | The Stay At Home Chef
Angel food cake is light and airy and deliciously sweet. The perfect angel food cake recipe is also easier to make than you might think for the perfect sponge cake, every time.
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 3 cups powdered sugar, divided
• 1/4 teaspoon salt
• 1 cup cake flour
• 12 egg whites
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1½ teaspoons cream of tartar
✅Instructions
00:00:20 - Using a tube pan for Perfect Angel Food Cake
00:01:06 - Separate 12 egg whites into a large mixing bowl
00:01:33 - Why use cake flour and powdered sugar for Perfect Angel Food Cake recipe
1️⃣ 00:01:21 - In a large mixing bowl, sift together 1½ cups powdered sugar with salt, and cake flour. Set aside.
2️⃣ 00:02:06 - In another large mixing bowl, use a hand mixer to beat together egg whites, vanilla extract, almond extract, and cream of tartar. Whip for 2 minutes. Slowly add in remaining 1½ cups of powdered sugar until stiff peaks form.
3️⃣ 00:03:12 - Sprinkle some of the flour mixture on top of the stiff egg peaks and gently fold in. Repeat this process to gradually fold in all of the remaining flour mixture.
4️⃣ 00:03:49 - Scrape into an ungreased tube pan.
5️⃣ 00:04:17 - Bake in a 350 degree oven for 40 to 45 minutes, until the top is lightly browned and is dry to the touch.
6️⃣ 00:04:30 - Remove pan from oven and immediately invert onto a cooling rack or by placing a bottle in through the center. Let cool in pan 1½ hours. Tap the sides and and bottom and gently remove the cake from the pan.
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How to Make Angel Food Cake
This is an easy, classic Angel Food Cake recipe that uses all-purpose flour (but does includes tips to use cake flour, if you choose).
↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓↓
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Ingredients
1 1/4 cup powdered sugar (156g)
3/4 cup + 2 Tablespoons all-purpose flour (90g) OR you can use 1 cup of cake flour
1 1/2 cups egg whites at room temperature 10-12 egg whites (375ml)
1 1/2 teaspoon cream of tartar
1 1/2 teaspoon vanilla extract
1/4 teaspoon almond extract optional
1/4 teaspoon salt
1 cup granulated sugar NOT powdered (200g)
strawberries and homemade whipped cream for topping optional
Instructions
00:00 Introduction
Preheat oven to 375F (190C).
00:34 In a medium sized bowl, whisk together powdered sugar and flour and set aside.
01:13 In KitchenAid mixer, combine egg whites*, cream of tartar, vanilla and almond extracts and salt. Mix well.
02:21 With mixer on high, beat in sugar, about 1 Tablespoon at a time, adding more only once the previous tablespoon has been dissolved (About 10-15 seconds; as you add the sugar, you may be able to hear the faint sound of the granules scraping against the metal bowl. Once you no longer hear this, the sugar has been dissolved). Do NOT scrape the sides of the bowl as you are doing this, just keep beating.
Beat until stiff peaks** form; the mixture will be thickened, glossy, and sticky and will greatly have increased in volume.
03:04 Using a rubber spatula, gently fold in sugar/flour mix, about ½ cup at a time. Do not over-mix; fold only until the flour mixture is combined with the egg whites mixture.
03:36 Pour mixture into an ungreased 10 inch tube pan and use a knife or spatula to cut through the batter to break through any air bubbles that may exist.
04:00 Bake the cake on 375F (190C) for 35 minutes or until the top of the cake springs back when lightly touched. Any cracks on the surface should look dry.
04:12 Immediately upon removing from oven, invert the cake onto a bottle or funnel and allow it to cool completely.
Once cake has cooled, place right-side-up and run a knife inside the rim of the cake pan. Invert cake onto serving platter.
05:26 Slice carefully, Angel food cake is delicate so be sure to saw/slice each piece carefully with a serrated knife to avoid smashing it with a dull straight-blade. Serve with strawberries and homemade whipped cream, if desired.
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Professional Baker Teaches You How To Make ANGEL FOOD CAKE!
In this video Anna teaches you this delicious, light and fluffy angel food cake, complete with whipped cream and berries to serve. Click on SHOW MORE for recipe ingredients and directions.
Recipe Ingredients for Angel Food Cake:
1 cup cake and pastry flour
1 cup granulated sugar
8 large egg whites, room temperature
½ tsp cream of tartar
⅒ tsp salt
½ cup icing sugar, sifted
½ tsp vanilla extract
whipped cream and berries, to serve
Recipe Directions
1. Preheat the oven to 325ºF (160ºC).
2. Sift the flour and granulated sugar twice and set aside.
3. Whip the egg whites with the cream of tartar and salt until foamy, then gradually add the icing sugar, whipping until the whites hold a medium peak when the beaters are lifted. Stir in the vanilla.
4. Add the flour to the whipped whites in 2 additions and using a whisk to fold in the flour evenly and easily. Scrape the batter into a 10-inch ungreased tube pan, spread it to level and bake the cake for 30-35 minutes, until it springs back when gently pressed (try not to open the oven before 25 minutes).
5. Turn the cake pan upside down to cool the cake, and do not remove the cake from the pan until completely cooled. To remove, run a palette knife carefully around the outside of the cake, and very gently around the inner tube, invert the pan and tap it on the counter until it comes out.
6. Serve the cake with whipped cream and berries, if you wish.
7. The cake will keep, well wrapped (not refrigerated) for up to 3 days.
Makes 1 10-inch tube cake.
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