SCD Angel Food Cake

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This angel food cake is the perfect way to end a summer meal! Airy, light, spongy, and delectable, it checks all the boxes. Plus, it’s a no brainer for a fun and festive dessert for 4th of July! With only four ingredients, you probably already have, you can whip up this centuries old treat in no time! Some notes on the recipe; be sure to separate your own egg whites as using egg whites from a carton will not whip as well. If you’re wondering what to do with all those egg yolks, check out my  SCD Lemon Bar Recipe!  (You can add 6 yolks and one whole egg to use another yolk.) Also, do not grease your tube cake pan. If you do, your cake will not rise how it should. Lastly, you have to invert the cake for cooling. I know it seems counterintuitive, but having it cool down this way will result in the best cake. Remember to let it cool all the way before trying to remove it. If it is having a hard time coming out of the pan after cooling, use a butter knife to gently go around the edges to loosen the cake. Feel free to serve with any fruit you like, and you can always add some coconut whipped cream too!     

SCD Angel Food Cake

Serves 8
Prep: 15 min
Cooking: 25 min
Cooling: 1 hour 
Total: 1 hour 40 min
Beginner

Ingredients:

2 Cups egg whites, room temperature (about 14 eggs)

¼ Cup honey 

¼ Cup coconut flour, sifted  

½ Cup almond flour, sifted  

      Method Of Prep:

  1. Gather and prep ingredients.
  2. Preheat the oven to 350°F.
  3. Grab your tube cake pan and set aside. Do not grease it, as doing so will deflate the cake.
  4. Separate your egg whites from the yolks, set them aside.
  5. In your stand mixer bowl add room temperature egg whites and mix on medium high speed until stiff peaks form, about 8-10 minutes.

  6. Next, slowly drizzle in honey and continue to beat until incorporated.
  7. Now, remove the bowl from the stand mixer and sift in your flours slowly.
  8. Only add a few tablespoons at a time, and gently hand stir the flour in. Be patient, as tempting as it is to add larger increments it’s important to add a little at a time.
  9. Pour into an ungreased tube cake pan and gently smooth out any major level differences.
  10. Bake for 20-25 minutes or until lightly golden and firm but springy to touch.

  11. Once you remove the cake from the oven, be sure to invert it for cooling for at least an hour.
  12. I know this seems strange, but yes you will turn the pan upside down and let it sit until cool. I like using a glass bottle or my olive oil and vinegar pourers to hold the cake pan up.

  13. Once cool, carefully remove cake from the pan. You might need to run a knife around the cake before it will come out. Slice into eight pieces, and top with berries. Serve immediately and enjoy!

                

       

    Nutrition Facts: 
    Calories- 158
    Carbs- 16.9 g 
    Fat- 5.5 g
    Protein- 11.5 g