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How My Sugar Free Angel Food Cake Is Better For You Than...Fibre!

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There's no chance that you would ever find a sugar free angel food cake pre-made in stores. Besides…

...why would you want to when you can make it yourself? It's way more delicious that way, plus you get the fun of baking it!

Something you might wonder about this cake is, "How on earth is it so chewy and spongy?" Well folks, it's not magic!  Turns out, it's just because you put a ton of egg whites in it.

Fun Fact:  The angel food cake was invented because of the abundance of egg whites leftover from the early 1800's poor folk's meals. 

Once this recipe is out of the oven, I recommend using a long-necked pop bottle to stand the cake container on upside down. 

It helps it to cool down with lots of aeration, and often yields the best results.

Be sure to watch the quick video along with the recipe so that you can make the best cake possible!

Allergy Information

Sugar-Free

Peanut-Free
Dairy-Free

Soy-Free


Allergy Info

Sugar-Free

Peanut-Free

Dairy-Free

Soy-Free

Video Recipe

The Recipe

  • 1 cup cake flour (you can use regular flour if you like)
  • 1/2 cup agave nectar
  • 1 3/4 cup of egg whites (approx 13 large eggs worth)
  • 1/2 tsp salt
  • 1/4 tsp of Stevia Organic Extract Powder
  • 1 tsp cream of tartar
  • 1/2 tsp vanilla
  • My sugar free chocolate frosting (or whatever other frosting you may want to put on it).

Directions

  1. Preheat oven to 300 degrees fahrenheit. Separate egg whites from their yolks. The yolks will not be used in this recipe.
  2. Beat egg whites in a large bowl with electric mixer at medium-high speed until frothy. Add salt and cream of tartar to the mix.
  3. Beat egg white mixture until whites barely form soft peaks. Beat in agave, 2 tablespoons at a time, and add Vanilla. Beat until whites hold soft peaks.
  4. Sift one quarter of flour and stevia over whites, and fold in gently but thoroughly, then sift and fold in remaining flour mixture in same manner.
  5. Spoon batter into un-greased tube pan  (or angel food cake pan) and smooth the top of it. Rap pan on a hard surface twice to burst any air bubbles.
  6. Bake until cake is springy to the touch and a wooden pick or skewer inserted into the center comes out clean. Approx 40-50 min. If pan has feet, invert it on a work surface; otherwise, invert it over neck of a long-necked bottle. Cool cake for 2 hours.

To make the chocolate frosting shown in the pictures above, just go to my sugar free chocolate frosting recipe. That recipe will make a serving big enough to cover this cake.

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Learn how to bake worry-free (and sugar-free), by subscribing to my newsletter: The Sugar Free Scandal!

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Then

Don't worry — your e-mail address is totally secure.
I promise to use it only to send you The Sugar-Free Scandal.

And because I want you to build a proper foundation of sugar-free recipes, I'll even give you my e-book: "7 Quick and Easy Sugar Free Recipes" to get you started.

And if you decide to unsubscribe, "7 Quick and Easy Sugar Free Recipes" is yours to keep!


My Journey

I'm really not as angry as I look in this picture

All websites are created for a purpose, and although I want to help as many people as possible live healthy, sugar free lifestyles, this website also helps benefit me mentally, spiritually, and economically.

If you're like me and have knowledge or experience that others would want, I can't speak highly enough about SBI!. It's allowed me to bake my passion for sugar-free recipes into an income-generating part-time hobby. Here's how I did it.

I hope my story can also be some sort of inspiration for you!