This recipe for angel food cake is flavored with just a hint of peppermint.
The best part about angel food cake is that it doesn't have any fat at all. None! This angel food cake recipe is especially good because it uses just a hint of peppermint extract for a really fresh flavor.
Serve this cake with chocolate sauce, strawberry dessert sauce and low fat whipped cream, or top it with canned sweetened blueberries. Canned blueberries are already sweet, so you don't need to add any sugar, and they make a wonderful sweet and healthy topping just as they are.
Be sure to use cake flour in this angel food cake recipe. If you don't have cake flour on hand, you can make it by combining 7/8 cup of unbleached, all-purpose flour with 2 tablespoons of corn starch.
It's really important to use the freshest eggs possible for this recipe (they'll separate easier), and to make sure no yolks come in contact with the whites. If even a speck of yolk gets in the whites, the egg whites won't whip properly.
It's also important to use a very clean, very dry mixing bowl. Again, the egg whites will deflate if there is even a speck of grease or moisture in your mixing bowl. And don't grease or spray your tube pan with cooking spray. That will also deflate the cake.
If you don't want the hassle of separating the eggs yourself, or don't want to waste 12 egg yolks, just buy a carton of refrigerated egg whites. You can find them in the dairy section of your local supermarket. You'll need 1 cup of egg whites for this angel food cake recipe.
Peppermint Angel Food Cake
- 1 cup cake flour
- 1-1/2 cups granulated sugar, divided
- 12 large egg whites (at room temperature)
- 1/2 tsp. cream of tartar
- 1/4 tsp. salt
- 1 tsp. peppermint extract
Preheat oven to 350 degrees F. Sift together the cake flour and 3/4 cup of the granulated sugar. In a clean, dry mixing bowl, beat the egg whites, cream of tartar and salt with an electric mixer until the egg whites are foamy and reach medium stiff peaks. Gradually add in the remaining sugar, one tablespoon at a time, until stiff peaks form. Beat in the peppermint extract. Gently fold the flour mixture into the beaten egg white mixture, one-quarter at a time, being very careful not to deflate the egg whites.
Spoon the batter into an ungreased tube pan. Turn the pan gently to make sure the batter is evenly distributed in the cake pan. Place in the preheated oven and bake 40-50 minutes until the cake springs back when lightly touched.
When done, remove the cake from the oven, invert pan and allow cake to cool completely upside down. When cool, run a knife around the edges of the cake and invert cake onto a serving plate. Top with strawberries, chocolate sauce or canned blueberries.
Makes 12 servings.
Per serving: 156 calories, 0 g fat (0 g saturated fat), 0 mg cholesterol, 34 g carbohydrate, 0 g fiber, 5 g protein, 0% Vitamin A, 0% Vitamin C, 0% calcium, 4% iron
For more delicious, low fat dessert recipes, see also:
- Peppermint Meringue Cookies
- Meringue Cookies
- Oatmeal Raisin Cookies
- Low Fat Carrot Cake
- Red Velvet Cake
- Lemon Bars
