13 Oct Chocolate Angel Food Cake
We all know we are no angels but that doesn't mean we shouldn't be entitled to Angel Food Cake! This light and airy low glycemic and high protein cake satisfies chocolate lovers without tons of calories or carbs. Enjoy it plain or dress it up with fresh fruit, custard or a whipped topping. Since Steviva Brands products are now certified Kosher this is perfect for Passover.
Preheat the oven to 350ºF.
Sift together tapioca flour or arrowroot, cocoa and half of the Fructevia, Steviva Blend (or a tiny dash SteviaSweet).
In a separate bowl, beat the egg whites on low speed, slowly adding salt and lemon juice. Increase the speed.
As soon as whites reach the soft-peak stage, begin adding remaining Fructevia, Steviva Blend (or a tiny dash to taste SteviaSweet), a little at a time.
Beat until whites are glossy and stiff.
Sift dry ingredients ¼ at a time over the whites, folding them in after each addition.
Spoon batter into a 10-inch ungreased angel food cake tube pan with a removable bottom or a 10-inch bundt pan. (Do not use a pan with a no-stick surface and do not grease the pan.)
Tap the pan once on the counter to help distribute batter.
Place pan on the middle rack in preheated oven and bake for 45 minutes. Edges will pull from the sides of the pan.
Place cake (still in the pan) upside down on a rack.
Traditionally, the pan is inverted on the neck of a wine bottle or funnel to cool.
After an hour or more remove from pan and enjoy.
Ingredients
Directions
Preheat the oven to 350ºF.
Sift together tapioca flour or arrowroot, cocoa and half of the Fructevia, Steviva Blend (or a tiny dash SteviaSweet).
In a separate bowl, beat the egg whites on low speed, slowly adding salt and lemon juice. Increase the speed.
As soon as whites reach the soft-peak stage, begin adding remaining Fructevia, Steviva Blend (or a tiny dash to taste SteviaSweet), a little at a time.
Beat until whites are glossy and stiff.
Sift dry ingredients ¼ at a time over the whites, folding them in after each addition.
Spoon batter into a 10-inch ungreased angel food cake tube pan with a removable bottom or a 10-inch bundt pan. (Do not use a pan with a no-stick surface and do not grease the pan.)
Tap the pan once on the counter to help distribute batter.
Place pan on the middle rack in preheated oven and bake for 45 minutes. Edges will pull from the sides of the pan.
Place cake (still in the pan) upside down on a rack.
Traditionally, the pan is inverted on the neck of a wine bottle or funnel to cool.
After an hour or more remove from pan and enjoy.
