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Desserts: Angel Food Cakes

Source of Recipe

SheHuffer


Recipe Introduction

Note: this recipe includes some off plan ingredients, such as the splenda and the cocoa powder -- recommend use for living lean as opposed to when you are trying to lose weight with the program.

List of Ingredients

Chocolate Angel Food Cake:
1/2 cup Splenda
5 tablespoons cocoa powder
3/4 cup sifted oat flour (flour made from ground up oats)
1 3/4 cups egg whites, at room temperature
1 1/2 teaspoons cream of tartar
1/4 cup Splenda
1 teaspoon vanilla


Recipe

1. Preheat oven to 400 degrees F.

2. Combine 1/2 cup Splenda with the cocoa and flour and sift 3 times.

3. In a clean dry bowl, whip the egg whites until foamy. Add the cream of tartar and beat till soft peaks form. Add the 1/4 cup of the Splenda and beat until stiff but not dry. They will be slightly glossy. Add the vanilla and fold in.

4. Gradually fold in the dry ingredients. Spoon batter into an ungreased 10-inch tube pan and bake for 35 minutes.

5. Cool upside down over a bottle. After the cake has cooled use a dull knife and go around the walls of the pan to loosen the cake. Turn it out and brush off any loose crumbs.

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Regular Angel Food Cake

10 large egg whites, at room temperature
1 teaspoon cream of tartar
1 cup Splenda
1 teaspoon pure vanilla extract
1 cup oat flour, sifted

1. Preheat the oven to 375 degrees F.

2. Using an electric mixer beat the egg whites on medium speed with the cream of tartar until soft peaks form, about 2 minutes. Add the Splenda and vanilla and beat until stiff peaks form, about 2 minutes.

3. Add the flour and beat for 2 minutes, scrapping down the sides of the bowl as needed.

4. Pour the batter into an ungreased angel food cake pan. Bake until golden brown and springy when touches, 30 to 35 minutes. (The top of the cake may crack a little.)

5. Remove the pan from the oven and turn it upside down over the neck of a bottle. Let cool completely.