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Angel Food Cake ~ Level 2

Source of Recipe

LowCarbFriends.com ~ Posted by TaterHead


Recipe Introduction

I've been trying (and trying!) to bake a good tasting, Level 1 Angel Food Cake and I just couldn't come up with one. With the addition of the 1/2 cup of barley flour, this recipe then gets bumped into the Level 2 category, but it's the best tasting I've made. Thanks TaterHead! As usual, my notes are at the end.

Recipe Link: www.lowcarbfriends.com/bbs/showthread.php?s=&threadid=309494

List of Ingredients

Level 2

10 Egg Whites (from XL Eggs)
1/2 tsp Salt
1 1/4 tsp Cream Of Tartar
1/2 tsp Almond Flavoring
1/2 tsp Vanilla Flavoring
1/2 cup Unflavored Whey Protein (or the vanilla kind goes well with it too)
1/2 cup Barley Flour
1 cup Splenda (whizzed in the coffee grinder to make it more like confectioner's sugar) I would use "Steels powdered next time"
3/4 cup Splenda (just out of the box)




Recipe

Preheat oven to 375.

1. Beat the egg whites and the salt on high speed until just frothy.
2. Add the cream of tartar and flavorings and beat until soft peaks (don't overbeat ... it could make the cake dry and crumbly)
3. Add 1 cup of (whizzed) Splenda (a little at the time) and continue beating until well incorporated.
4. In a separate bowl sift together the remaining splenda, whey protein and barley flour. It is best to sift it about 3 times.
5. Sift about 1/4 of the flour mixture over your egg whites and fold with a spatula (don't do this with an electric mixer!). Continue until all the flour mix is well incorporated.
6. Pour into an ungreased Angel food pan. Once all the batter is in there shake the pan a LITTLE to settle the dough and release any air bubbles. You could also just "cut" the dough lightly with a knife (don't cut too deep or you will damage your pan!!)
7. Bake for around 35 minutes or until a toothpick inserted comes out clean.
After taking your pan out of the oven, invert it (upside down) on a plate or the counter top and let it cool this way.
8. Once cooled the cake will come out quite easily.

4.7g carbs/slice (at 16 generous slices) with 6g protein per slice

*I used the CMF Whey Protein Isolate from the Protein Factory ... this yielded the best result.

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Deb's notes: The only thing I did differently was increase the almond extract to 1 teaspoon and I'll add even more next time - probably 1 1/2 - 2 teaspoons.

I think I have a tendancy to overbeat my egg whites, so next time I'm going to try beating them for a shorter period of time.

I used Bioplex Protein Powder (plain). The barley flour I used was from Bob's Red Mill.