Angel food cake with strawberries
70 min · 10 g protein · 153 cals / serving
A tall, snow-white angel food cake, light as a cloud with a tender, springy crumb and a thin golden crust, served the classic summer way with juicy sliced strawberries and a spoonful of vanilla whipped skyr. Egg whites are most of the cake, and part of the sugar is swapped for stevia once the meringue is stable.
Ingredients
Cake
- 1 cup cake flour, sifted
- 3/4 cup granulated sugar, superfine (caster) if you have it, divided in half
- 12 egg whites, from fresh eggs, at room temperature
- 1 1/2 tsp cream of tartar
- 1/4 tsp salt
- a scant 1/2 tsp stevia, pure stevia powder
- 1 1/2 tsp vanilla extract
- 1/4 tsp almond extract
To serve
- 1 3/4 lb strawberries, hulled and sliced
- 2 tsp lemon juice
- 2 1/2 cups skyr, plain
- 1/2 tsp vanilla extract
- a pinch stevia
Steps
- Heat the oven to 350°F with a shelf in the lower third. Have ready an ungreased 10 inch tube pan with a removable base; grease would stop the cake climbing. Sift the cake flour with half the sugar twice.
- In a large, spotlessly clean bowl, whisk the egg whites with the cream of tartar and salt until foamy. Whisk on medium-high, adding the rest of the sugar a tablespoon at a time, then the stevia, vanilla and almond extract, until the meringue is glossy and holds soft peaks that just curl over.
- Sift a quarter of the flour mixture over the meringue and fold it in gently with a big spatula, cutting down the middle and turning the bowl. Repeat with the rest in three more additions, folding only until no flour streaks remain.
- Spoon into the pan, run a knife through the batter to pop large air pockets and smooth the top. Bake 35–40 minutes, until golden and springy and the cracks look dry. Immediately turn the pan upside down onto a bottle or its feet and let it cool completely, about 1 1/2 hours; cooling upside down keeps it tall.
- Toss the strawberries with the lemon juice and leave 15 minutes to get juicy. Whisk the skyr with the vanilla and stevia until smooth. Run a thin knife round the cake and the tube, release it, and cut with a serrated knife in a gentle sawing motion. Serve each slice with strawberries and a spoonful of skyr.
Good to know
Can I use egg whites from a carton?
Most pasteurised carton whites will not whip to full volume. Separate fresh eggs and use the yolks for custard, carbonara or scrambled eggs.
Why not replace all the sugar?
Sugar is what makes the meringue stable enough to carry the flour. With much less than the 150 g here the cake shrinks and turns rubbery, so stevia only tops up the sweetness.
How long does it keep?
Covered at room temperature for 2 days, or frozen in slices. Keep the strawberries and skyr in the fridge and add them when you serve.
Alternative
Per
- Calories
- 91
- Protein
- (27%)
- 6 g
- Fat
- (2%)
- <1 g
- Carbohydrates
- (71%)
- 16 g
- of which sugar
- 11 g
- Fiber
- 1 g
- Sodium
- 75 mg
More desserts
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1838 kcal goes into the pot and 2076 g of ingredients comes out as about 2010 g of food: 91 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.