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  #1   ^
Old Wed, Mar-16-16, 20:14
pollyanna1's Avatar
pollyanna1 pollyanna1 is offline
Senior Member
Posts: 940
 
Plan: Atkins & JUDDD
Stats: 180/138.6/136 Female 5'2"
BF:& 5'2" Age 66
Progress: 94%
Location: USA
Default Perfection! Low Carb Angel Food Cake

LOW CARB ANGEL FOOD CAKE (by Ruth A. Wingo; radically adapted from recipe by Maria Emmerich) MAKE NO SUBSTITUTIONS!!!


Preheat oven to 325F. DO NOT GREASE ANGEL FOOD TUBE PAN. Parchment paper can be used only on the base, if desired.

Put these in your mixer’s mixing bowl:
12 egg whites (at room temperature)
1 teaspoon stevia glycerite
2 teaspoons vanilla extract


Mix these together in a cup
2 teaspoons cream of tartar
1 pinch of salt
1/2 teaspoon xanthan gum


Put these in food processer and “sift” together:
1 cup Now (brand) whey protein isolate, natural unflavored
1 cup xylitol, powdered (Do not substitute. Xylitol holds water and makes a moister cake. Powder it in your food processor).)
1-1/2 teaspoons xanthan gum


Turn mixer on high and beat egg whites, adding contents from the cup when eggs become frothy. Beat 5-10 minutes until you can hold the mixing bowl upside down and egg whites will not fall out. Eggs will have a creamy texture due to the xanthan gum.

Scoop about ¼ of the beaten eggs into a very large bowl. Now sprinkle about ¼ of the mixture from the food processor onto the egg whites in the large bowl. FOLD to incorporate (do not stir!), turning the bowl as you fold. Repeat until all eggs and all dry ingredients have been incorporated.

Pour into angel food tube pan and smooth top. Place in oven and bake 45 minutes. Turn off oven. Quickly flip angel food cake pan UPSIDE DOWN in oven (using a pizza pan or sheet pan to support the pan’s tabs). Leave in oven one hour with door propped opened about 3”.

Remove from oven and allow to cool upside down to room temperature. Refrigerate and/or freeze.

I like to serve angel food cake with sliced strawberries, Smucker’s sugar-free strawberry topping and a dollop of homemade whipped cream. Not including the extras, the cake count is:

Calories 84; Carbs 0.5

Last edited by pollyanna1 : Wed, Mar-16-16 at 20:26.
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  #2   ^
Old Sun, Mar-27-16, 20:10
pollyanna1's Avatar
pollyanna1 pollyanna1 is offline
Senior Member
Posts: 940
 
Plan: Atkins & JUDDD
Stats: 180/138.6/136 Female 5'2"
BF:& 5'2" Age 66
Progress: 94%
Location: USA
Default

Modifications:

6 minutes is a good time for beating egg whites.

Not using parchment paper might prevent crumbling/tearing when cutting the cake. Loosen cake bottom by sliding a knife around the bottom of cake pan before cutting.
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  #3   ^
Old Tue, May-03-16, 08:38
pollyanna1's Avatar
pollyanna1 pollyanna1 is offline
Senior Member
Posts: 940
 
Plan: Atkins & JUDDD
Stats: 180/138.6/136 Female 5'2"
BF:& 5'2" Age 66
Progress: 94%
Location: USA
Default

Updated recipe:

Where it says:

Put these in food processer and “sift” together:
1 cup xylitol, powdered (Do not substitute. Xylitol holds water and makes a moister cake. Powder it in your food processor before adding other ingredients).
1 cup Now (brand) whey protein isolate, natural unflavored
1-1/2 teaspoons xanthan gum CHANGE THIS TO 1 TABLESPOON
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  #4   ^
Old Tue, May-03-16, 09:02
GreekRibs's Avatar
GreekRibs GreekRibs is offline
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Posts: 2,637
 
Plan: LCHF
Stats: 188/139/138 Female 5'9"
BF:
Progress: 98%
Location: Saskatchewan
Default

It's posts like these that make me wish I baked ... my goodness that cake sounds ridiculously delicious. Angel Food cake is my absolute favorite. When I retire, I will be making this!!
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  #5   ^
Old Tue, May-03-16, 12:34
JAnn's Avatar
JAnn JAnn is offline
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Posts: 4,033
 
Plan: LC/GF/IF
Stats: 237.0/227.0/174.6 Female 5 ft 10 in
BF:42%.
Progress: 16%
Location: Central Arizona
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This sounds like this would be great come strawberry season!
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