I grew up eating angel food cake all summer long. We would top it with sliced, locally grown strawberries and a dollop of whipped cream. This grain and refined sugar-free version reminds me of those carefree summer days in the most delicious way.
Note: Angel food cakes are inverted after baking to prevent the cake from collapsing. This technique is necessary for all “foam cakes” that consist mainly of beaten egg whites and are void of fat or oil.
½ cup arrowroot starch
½ cup coconut flour
12 egg whites
1½ teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon sea salt
1 teaspoon vanilla extract
1 teaspoon almond extract
½ cup raw honey, melted
Preheat the oven to 325 ̊F. Line the bottom of a tube pan with parchment paper. Lightly grease the sides with coconut oil.
Combine the arrowroot starch and coconut flour in a bowl. Mix with a whisk.
Gather 12 eggs. Separate the yolks from the whites. Use all those yolks to make something yummy like the Custard. Whip the egg whites with an electric whisk. Add the cream of tartar, baking soda, sea salt, and vanilla and almond extracts. Beat until stiff peaks form. Drizzle the honey in slowly.
Gently add the dry ingredients to the whipped egg mixture with a spatula.
Smooth the batter into the prepared tube pan. Bake for 35 minutes or until golden. Invert the pan and cool for 20 minutes. Time to enjoy some delicious angel food cake! Serve with Whipped Coconut Cream and sliced strawberries.
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