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Angel Food Cake with Berries – A Low calorie dessert option

Angel Food Cake with Berries – A Low calorie dessert option

Believe it or not Angel Food Cake only has about 80 calories per slice. Top it with some fresh berries and a spoonful of whipped cream and you have a low calorie dessert. Plus it’s loaded with protein from all the egg whites. This delicate white cake contains no fat. Enjoy this great dessert from our Gemperle Egg Ranch favorite recipes and eat guilt free!Before you begin make sure you read our post  to make sure you know how to whip the perfect egg whites.
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Course Dessert

Ingredients
  

  • 1½ cups egg whites (about 12 large eggs at room temperature)
  • 1½ tsp cream of tartar
  • ¾ cup granulated sugar
  • 1½ tsp vanilla
  • 2 tsp lemon juice
  • 1¼ cup powdered sugar
  • 1 cup sifted cake flour
  • ¼ tsp salt

For Topping the Cake

  • fresh or frozen berries mixed with a couple teaspoons of sugar
  • 8oz container heavy whipping cream
  • 1 tsp sugar

Instructions
 

  • HEAT oven to 375°F. BEAT egg whites and cream of tartar in mixer bowl on high speed until foamy. Slowly add granulated sugar, a small amount at a time, beating after each addition until sugar is dissolved before adding the next. Continue beating until whites are glossy and stand in soft peaks. BEAT IN vanilla extract and lemon juice.
  • SIFT powdered sugar, flour and salt together twice. SIFT about 1/2 cup of the flour mixture over egg whites. FOLD gently just until flour disappears. Make sure you do not stir but fold gently. Repeat sifting and folding in flour mixture 1/2 cup at a time.
  • POUR batter into un-greased 10 x 4-inch tube pan. Gently CUT THROUGH batter with metal spatula to release any air pockets by cutting through batter with a knife. BAKE in center of 375°F oven until top springs back when lightly tapped with finger, 30 to 40 minutes. INVERT cake in pan, with tube resting on a bottle. COOL completely, about 1-1/2 hours.
  • After cake is cooled, To remove cake from pan run a  knife between side of pan and cooled cake to loosen all around, be careful not to tear the cake. Now do the same running the knife between center tube and cake. The traditional angel cake pan has a removable bottom. Lift the cake out of the pan by the tube, loosen the bottom with the same technique you used for the sides and invert it onto wire rack or plate. If pan does not have a removable bottom, invert pan after sides of cake have been loosened; tap pan on countertop and gently shake cake from pan.
  • Whip cream with a teaspoon of sugar and put in refrigerator until ready to serve.Top each slice of cake with a spoonful of whipped cream and your favorite berries.

Notes

A favorite Gemperle Dessert Recipe!
Keyword angel food cake, cake
Tried this recipe?Let us know how it was!