4-Ingredient Angel Food Cake
My husband and I grew up on angel food cake with whipped strawberry topping - it was the one we each requested for our birthdays (just one more reason we make a good team!).
Now that we are gluten free and my husband prefers lower carbs, I wanted to surprise him with an angel food cake recipe that works for our family. This one is super easy as long as you have a high speed blender or hand mixer. It's still fluffy but does thicken up if you save some for leftovers, so we advise sharing and finishing it up in one sitting with some fresh fruit on top!
- 1 1/4 cup egg whites
- 3 tablespoons maple syrup
- 3/4 cups cassava flour
- 1 teaspoon pure vanilla extract
- Step 1
Preheat the oven to 350°F and line a cake pan with parchment paper, spraying with cooking spray, and set aside.
- Step 2
Using a hand mixer or a high-powered blender, whip the egg whites until stiff peaks form. This takes 10-15 minutes.
- Step 3
Continue blending / mixing and add the maple syrup and vanilla, followed by the cassava flour a few tablespoons at a time.
- Step 4
Pour the batter into the greased cake pan and bake for 20 minutes until firm in the center of the cake.
- Step 5
Allow the cake to cool in the pan for about 10 minutes, then remove and top with fresh fruit or make your own strawberry sauce sauce (Boil 1 cup of frozen strawberries with 2 Tbsp water and a drizzle of honey for about 8-10 minutes. Mash the strawberries in the pan, then drizzle on top of angel food cake slices.).