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Posts Tagged ‘healthy angel food cake recipe’

Being on the GAPS diet has left me with a ton of egg whites that I didn’t want to throw away.  I’ve been freezing them daily with the plan on making a dessert out of them for Thanksgiving.  Angel food cake was always my choice of birthday cake growing up and it’s been a while since I’ve had one so that was my choice.

Made early in the week & stored in a tin.

To make it a little healthier I used sucanat (evaporated cane juice) as the sugar and a local, whole white wheat pastry flour.  It ended up not rising as high but it was still awesome.  The molasses flavor of the sucanat came through and the darker flavor of the whole wheat was really nice.  Topped with a ginger-berry compote & whipped cream made it Thanksgiving worthy (I wasn’t suppose to eat any of the cake but I had to try it)!  Later in the evening on Thanksgiving my parent’s had the leftovers without any of the toppings, they just wanted to taste the cake.  It really was delicious!

I wish I had a piece right now!

{Recipe} Angel Food Cake
(adapted from Martha Stewart)
1 cup whole white wheat pastry flour
1.5 cups sucanat, ground fine in food processor
1-3/4 cups egg whites, room temp
1 Tbsp warm water
1/2 tsp sea salt
1 tsp cream of tartar
1 tsp vanilla extract

Preheat oven to 350*.  Sift flour, salt and half the sugar together.  In a mixer beat the egg whites and warm water until foamy; add the cream of tartar and beat until soft peaks form.  Gradually add in the other half of the sugar and vanilla.  Beat until stiff peaks form.

Gently fold the flour mixture into the egg whites in 6 batches.  Gently spoon the cake batter into an ungreased angel food pan.  Run a knife through the batter to break up any air bubbles and smooth the top.  Bake for 35-40 minutes or until golden brown and the cake springs back.  Invert on pan’s legs or a bottle for an hour to cool.  Run a knife around the pan to remove it and let cool completely.  Store in a tin.
*** Note: the cake was a little moist so I didn’t cover it tightly for the few days it hung out until Thanksgiving.

Having a freezer full of local fruit comes in handy!

{Recipe} Ginger-Berry Compote
(adapted from Martha Stewart)
1.5 pounds frozen berries (I used: cranberries, sour cherries, huckleberries, blueberries & strawberries)
4 Tbsp sucanat
2 tsp grated lemon zest
2 tsp grated fresh ginger

Place everything in a saucepan and cook until the berries are soft, about 10 minutes.  Cool and store in fridge until ready to serve on cake.

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