Angel Food Cake is known as one of the finickiest and hence a hard-to-make cake. It reacts to humidity and doesn't do too well at high altitudes, heck it even doesn't like noise when baking claimed by some. But sweet irresistible lightness makes it one of the all-time favorites.
The amount of egg whites used makes this cake a good candidate for the Ketogenic version, the only concern is to substitute the flour, as it needs to be a substance light in weight and low in fat which renders nut flours unusable. On the other hand protein isolate is a promising candidate and it proved to be a good one also.
Tools and Gadgets
- Electric Mixer
- Aluminum Angel Food Pan, tube pan, or two 9" aluminum pans (non-stick pans will NOT work)
- Cooling this cake upside down is absolutely necessary. So if you use a pan that's not an angel food pan, find some props to lift and hold the pans upside down. You cannot just turn them upside down and place them on the counter since the cakes will sweat and stick to the pan and potentially collapse.
- Never grease the pan or use a non-stick pan. The cake needs to stick to the sides to climb up and hold there until it cools down and becomes more sturdy.
- If you're using regular round pans, you can live the bottom with parchment paper
- Using regular flour is also a necessity to create that crust both taste-wise and functionally. It is the crust that keeps the cake stick to the sides while cooling.
- Check doneness after 20 minutes, do not open the oven door before that.
- The cake will have cracks at the top. When it's done cracks will be dry and it will spring back when you gently press to the top
- The cake will easily fall down when cooled, if not just use a knife or a spatula to loosen the sides. A gentle tap to the bottom if necessary.
- If you like it completely white, shave the crust with a long sharp knife or an electric knife
WHERE TO BUY ALLULOSE
For all the recipes using Allulose, you can purchase fine powdered Goalz Allulose here: SHOP ALLULOSE. If you want to learn more about Allulose, visit our ALLULOSE INFO page.
KETO Angel Food Cake
- 1 1/2 Cups Eggs Whites (12 Fresh eggs)
- 1 1/4 Cups Allulose
- 1/4 Cup Whey Protein Powder
- 1 1/2 tsp Cream of Tartar
- 1 tsp Baking Powder
- 1 tsp Xanthan Gum
- 2 tbs White Flour
- 1/4 tsp (a pinch) of salt
- 1 tsp Vanilla or lemon zest
- Preheat oven to 350
- Beat egg whites on slow until frothy (2-3 minutes)
- Add in cream of tartar, increase the speed (medium high) of the beater
- Add in allulose in two batches, beating on high until soft peaks form, color turns to white
- Mix whey protein, xanthan gum, flour, baking powder, salt together. It is better if you sift them together
- Slow the beater to lowest setting, add in the dry mix slowly (in a few batches) while the mixer still running on slow
- Add in vanilla or lemon zest, give batter a few more swirl making sure it mixes well
- Spoon the batter into a ungreased tube pan
- If you dont have the pan, you can divide the batter into muffin pans or into two 9-inch aluminum pans
- It will help to the line the bottom (only the bottom) with a parchment paper only if you're using not using the tube pan. No greasing
- Spread the batter evenly, clean the sides with a damp paper towel if necessary
- Immediately put the pan in the oven
- Bake it for 25 minutes, watching closely after the 20 minute. Never open the oven door
- It will have some cracks on top, it will be moist but not damp batter like
- After it's done it will spring back when you tap on it slightly
- Turn it upside down on a bottle, cup or a triangle sieve and don't touch it until it completely cools down
- After it cooled down, carefully loosen the sides by running a spatula around and pull the tube up and loosen the bottom by tapping
- Serve with sugar free fruit jam, shipped cream, melted chocolate or just fruits
Found your recipe on Pinterest and it looked promising. I would, however, check your bake time as 20 – 25 minutes apparently is way off. Being that it is made with Allulose and not sugar and I subbed the regular flour for arrowroot flour I knew that it would be different than a “normal” angel food cake and tried to follow directions carefully. At 25 minutes it seemed extremely soft but it was brown (thanks allulose) and I left it in another 5 minutes and it was slightly firmer so I removed it because I was trusting the directions. I got it out it was big and fluffy looking and I got it on the bottle and flipped with no problem…. until I turned my back and was cleaning up when I heard a whoosh. I turned around and half the cake was pooled on the stove around the bottle – it was still raw inside. Since I needed it for my husband and I he suggested putting what was left back in and so I did and cooked it at a lower temp for another 30 minutes and what is left seems done. I’m anxious to taste it since if it has a good taste and texture I can play with the temp and time but I was so sad to see that it was raw and fallen – plus the mess was no fun to clean up. Anyway, thought maybe this would help others if theirs is still too soft at the 25 mark – they may want to leave it in longer.
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