Sugar Free Angel Food Cake
|Flour||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Concentrated acesulfame k||6 Gram (3 Packets)|
|Egg whites||1 1⁄2 Cup (24 tbs) (12)|
|Cream of tartar||1 1⁄2 Teaspoon|
|Concentrated acesulfame k||8 Gram (4 Packets)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Almond extract||1 1⁄2 Teaspoon|
Sift together the flour, first amount of sugar, and first amount of acesulfame-K.
In a large mixing bowl, combine the egg whites, cream of tartar, and salt.
With an electric mixer, beat until foamy.
Mix together the second amount of sugar and the second acesulfame-K.
Gradually add this mixture, 1 T. (15 mL) at a time, to the egg whites.
Continue beating until stiff peaks form.
Fold in the vanilla and almond extracts.
Sprinkle the flour mixture over the beaten egg whites.
Fold gentlyjust until the flour disappears.
Fold the batter into an ungreased 10 x 4 in. (25 x 10 cm) tube pan.
Bake in a 375°F (190°C) oven for 30-35 minutes, until no imprint remains after finger lightly touches the top of the cake.
The top should be golden brown.
To cool, turn the baked cake over.
For best results stand the tube pan on a custard cup or put a bottle in the center hole to hold the top away from the counter so circulation will occur.
Remove the cake from the pan only after it is thoroughly cool.
Drizzle with bittersweet topping, fruit topping, or sliced fresh fruit.