Million Dollar Dessert
My culinary consultant found this recipe for low-carb, gluten-free angel food cake in the local newspaper. The directions look quite strange but somehow it works and the finished product is light, airy perfection. The cake requires quite a few specialty ingredients so it can get a little pricey but the good news is that you only use a little bit of each ingredients so they will last for a long time. You can find the unusual ingredients in a specialty food store or on Amazon (often cheaper).
Angel Food Cake
12 egg white (or 2 cups liquid egg whites)
1 tsp cream of tartar
1 tsp xanthan gum
1 tsp guar gum
1/4 tsp baking powder
8 packets Truvia sweetener
1 tsp vanilla extract
1 tsp almond extract
1/4 cup vanilla whey-based (or egg-based) protein powder
1/4 cup almond flour
3 tbsp powdered egg whites
Optional Toppings--whipped cream, fresh fruit, ice cream
1. Preheat the oven to 350 degrees. Generously coat a large flute pan with cooking spray on the center and bottom only (NOT the outer sides of the pan).
2. In the bowl of a stand mixer, combine liquid egg whites, cream of tartar, xanthan gum, guar gum, baking powder, Truvia, and both extracts (vanilla and almond).
3. Beat on low for 30 seconds, then increase mixer to high and beat until very still peaks from, about 4 minutes. (Mixture will be airy, voluminous and quite thick)
4. Meanwhile, in a small bowl sift together the protein powder, almond flour, and powdered egg whites.
5. Once stiff peaks are reached, sprinkled half of the dry ingredients over the egg whites. Run the mixer at medium speed for 5-10 seconds or just until the dry ingredients are incorporated.
6. Sprinkle the remaining dry ingredients over the egg whites and mix again just to incorporate.
7. Increase the mixture speed to high and run for another 5 seconds.
8. Use a silicone spatula to scrape the sides of the bowl and gently fold the mixture together once or twice. Transfer half of the mixture to the prepared pan, then use the spatula to smooth the top. Repeat with the remaining mixture.
9. Firmly tap the pan on the counter to help eliminate air bubbles.
10. Bake for 35 minutes. Remove pan from the oven and overturn the pan on a cooling rack. Let cool completely.
11. Once cake is cooled, run a paring knife along the outside of the pan to release.Cut into 8 slices & enjoy!
Nutrition Information--80 calories, 15 calories from fat, 2 grams fat, 4 grams carbs, 14 grams protein
(per 1/8 cake without any toppings)