DESSERTS: ANGEL FOOD CAKE (click here to print)

Serves 12                                      

Ingredients

• 12 egg whites (about 2 cups of liquid egg whites)
• 1 tsp cream of tartar
• 1 tsp xanthan gum
• 1 tsp guar gum
• 1/4 tsp baking powder
• 8 packets stevia sweetener
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1/4 cup vanilla egg- or whey-based protein powder
• 1/4 cup almond flour
• 3 Tbsp powdered egg whites

Preparation

1. Preheat the oven to 350 degrees F.
2. Coat the center and bottom of a flute pan with non-stick cooking spray, but avoid the outer sides.
3. Using a stand mixer, combine the egg whites, cream of tartar, xanthan gum, guar gum, baking powder, stevia, and vanilla and almond extracts.
4. Beat the mixture on low for 30 seconds, then increase to high speed and continue to beat until very stiff peaks form, for about 4 minutes. The peaks should stand straight up without any collapsing, and the mix will be very thick and heavy.
5. In a small bowl, sift the protein powder, almond flour, and powdered egg whites. Add half the dry ingredients to the egg white mixture and mix on medium speed until they are fully incorporated.
6. Continue to add the remaining dry ingredients until fully mixed. Increase the mixer speed to high and continue to beat for another 5 seconds to incorporate all dry ingredients.
7. Using a silicone spatula, gently fold the mixture a few times, making sure to scrape the sides of the mixing bowl. Add half the mixture to the greased flute pan. Smooth the top using the spatula, and remove air bubbles by tapping the pan on the counter. Repeat with the remaining mixture.
8. Bake for 35 minutes. Turn the pan upside down to cool, then run a butter knife along the outside edges of the pan to release the cake once it has cooled completely.

Nutritional Information per Serving

• 80 Calories
• 2 g Fat
• 220 mg Sodium
• 4 g Carbohydrate
• 1 g Fiber
• 14 g Protein

Source: Tampa Bay Times