| Recipe: |
Adapted from ATK's New Best Recipe cookbook...I reduced carbs from 366g to 116 g for a whole cake...and though I've never made the high-carb version, I swear mine tastes normal/delicious!
I usually make a half recipe (1st column)... whole recipe is 2nd column.
1/2 c (1.5 oz) cake flour 1 c (3 oz)
2 T erythritol 1/4 c
2 T splenda 1/4 c
2 T erythritol 1/4 c
2 T sugar 1/4 c
2 t potato starch*** 4 t
1 c (6-7) room temp egg whites** 2 c (12-13)
1/2 t cream of tartar 1 t
1/8 t salt 1/4 t
3/4 t vanilla extract 1.5 t
1/4 t almond extract 1/2 t
Preheat oven to 325F. Adjust shelves so you can fit an angel food pan on a shelf about 1/3 up from bottom of oven.
Mix flour, erythritol, & splenda in a small bowl. Set aside.
Mix erythritol & sugar in another small bowl. Set aside
Put egg whites in a large bowl (if you forgot to bring them to room temp first, pour them into the bowl to speed warming).
Beat egg whites on low until just broken up and beginning to froth. Add cream of tartar and salt. Beat at medium speed until whites form soft billowy mounds. Sprinkle sugar/erythritol mix in, 1 T at a time, and keep beating at medium speed until all sugar is incorporated and the whites are shiny with soft peaks. Add vanilla & almond extracts and beat just until blended.
Place flour/sugar mix in a sifter (I do this 1.5-3 T at a time) over the whites. Sift onto whites and gently fold in with a rubber spatula. Repeat until all flour mixture is added.
Gently scrape into angel food cake pan (half- or full-size; or use 1-2 loaf pans if you don't have angel food pan). Smooth the top with a spatula and rap against the counter a couple of times to release any large air bubbles.
Bake until cake is golden brown on top and springs back when pressed firmly (recipe says 50-60 minutes for full-size; my half-size was done at 35 min).
Invert angel food pan onto bottle to cool. (If in loaf pan, just place on cooling rack and realize you may lose some height.) Let cool 2 hours. Run knife (or stiff plastic spatula if non-stick pan) around edges to release.
** I usually make angel food cake for trifle (my favorite dessert EVER)... if you're doing this too, by all means save (some of) the egg yolks for the pudding!
*** I just read a recipe for chiffon cake that included 2 t potato starch/1 cup eggwhites mixed in with the sugar to increase the stability of the meringue. Haven't tried it yet, but planning to!
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