Easy Low Carb, Gluten-Free, Sugar-Free Angel Food Cake

This light and fluffy sponge cake is a heavenly dessert that is sure to win over even the pickiest of guests. When you make it with Reliv products, it’s even better!
 Time:  50 minutes + cooling
 Servings:  8

  1. 12 egg whites (about 2 cups liquid egg whites)
  2. 1 tsp cream of tartar
  3. 1 tsp xanthan gum
  4. 1 tsp guar gum
  5. ¼ tsp baking powder
  6. 8 Scoops Relivables® All-Natural Sweetner
  7. 1 tsp vanilla extract
  8. 1 tsp almond extract
  9. ¼ cup ProVantage®
  10. ¼ cup almond flour
  11. 3 Tbsp powdered egg whites or (1/4 c cocoa + 2 Scoops Chocolate Kids Now for a chocolate cake)

Preheat the oven to 350°F.  Generously coat a large flute pan with cooking spray on the fluted center and bottom only, but not on the out sides of the pan.
In bowl of a stand mixer, combine the egg whites, cream of tartar, xanathan gum, guar gum, baking powder, sweetner and both extracts. (I combine the dry ingredients together and then slowly pour into liquid while mixing, keeps from balling up)
Beat on low for 30 seconds, then increase mixer to high and beat until very stiff peaks form, about 4 minutes.  The mixture will be airy, voluminous and quite thick.
In a small bowl, sift together the protein powder, almond flour and powdered egg whites (or Kids Now).  Sprinkle half of the dry ingredients over the egg whites.  Run the mixer at medium for 5 seconds, or just until the dry ingredients are incorporated.  Sprinkle the remaining dry ingredients over the egg whites and mix again just to incorporate.
Increase mixer speed to high and run for another 5 seconds.
Use silicone spatula to scrape the sides of the bowl and gently fold the mixture together once or twice.  Transfer half of the mixture to the prepared pan then use the spatula to smooth the top.  Repeat with remaining mixture.
Firmly tap the pan on the counter to help eliminate air bubbles.
Bake for 35 minutes.  Remove the pan from the oven and overturn the pan and cool upside down.
When cool, to release the cake, run a paring knife along the outside of the pan.
 Before you get started, keep a few things in mind…

▪ Traditional angel food cake is made from a very delicate batter.  This is why the flour is gently folded into the whipped egg whites by hand.  The batter in this version is much sturdier and easily stands up to using the mixed to add the dry ingredients at the end.

▪ Whey or egg white protein powders are widely available in the grocer’s natural foods or protein bar sections.  Look for a brand that doesn’t contain sugar.

▪ Powdered egg whites are exactly what they sound like.  They are sold in the baking aisle.
This recipe was written to be gluten-free. If you aren’t avoiding gluten, it also can be made substituting ¼ cup cake flour for the ¼ cup almond flour.

▪ If you purchase packaged liquid egg whites, be sure they are appropriate for whipping.  Some brands will not whip; the cartons are usually marked to indicate this.
Nutrition information per serving based on original recipe:  80 Calories, 15 calories from fat, 2 g fat (0 g saturated, 0 g trans fats), 0 mg cholesterol, 4 g carbohydrate, 14 g protein, 1 g fiber, 220 mg sodium
*For a sweeter version, top with Reliv frosting! Or, add your favorite fresh fruit such as blueberries or strawberries!

 Submitted By: Mary Cummings and Fannie Kinsinger.

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