Angel Food Cake

Having company that has special dietary restrictions has never been a problem at all to me. As a matter of fact, I can modify any meal to allow my guest to eat completely worry-free. I recently hosted a dinner that had to be light, healthy, and meat-free, and no heavy desserts, please. I chose Baked Salmon as the main course with roasted cauliflower, fennel with extra virgin olive oil, and cut-up tomatos and cucumbers with a Balsamic vinaigrette. A great, light meal, now what hostess would allow the guests, even the non-dessert eating ones to go home without a little treat? I chose to make a light, delicious, almond-essence, reduced sugar Angel Food Cake with macerated strawberry and blackberry sauce on top.  Light, fruity, and diet friendly, the perfect dessert!


preheat oven to 350 degrees

I used organic ingredients
  1. 10 large egg whites (I use my backyard eggs)  I then cook the yolks plain for my dog, and also boiled and pulverized the shell for his calcium intake (use sparingly)
  2. 1 1/4 c. sifted powdered sugar
  3. 1 cup sifted unbleached flour
  4. 1 tsp. almond extract
  5. 3/4 c. granulated sugar
  6. strawberries, blackberries, bluberries, or any seasonal fruit
  7. 2 tbsp. sugar

Let the eggwhites stand at room temperature in a large mixing bowl for 30 minutes.

In another bowl, you can sift the flour and powdered sugar together 2 times.

With your mixer, beat the eggwhites to soft peaks adding the almond extract. Add the granulated sugar a little at a time continually beating on high until stiff peaks form.

By hand, gently fold in  1/3 of the flour mixture being careful not to beat the volume down. Do this for the other 2/3 of the flour mixture until all the flour is incorporated into the eggwhites.

Bake in an ungreased tube pan on the lowest rack in the oven for 40-50 minutes. The top of the cake will spring back when touched. Before removing the cake from the oven, set up a long-neck bottle or something similar to invert the tube pan onto. I have a funnel that I turn upside down, and it is perfect. After the cake cools, I use a plastic knife to loosed it from the sides so I dont scratch the non-stick surface of my cake pan.


Wash and dry the fruit, cutting into slivers. Add the sugar and let sit in an airtight container a few hours. A sauce will form when the sugar melts.




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