Angel Food Cake Supreme*

Angel food cake, with a tiny bit of work, can be pretty darn good for a diabetic. It is easy to swap out the sugar and there is only one cup of flour in the entire thing, so the carbs work out decently.

This looks hard, but turns out pretty easy and the cake is so utterly versatile, that you can work it up nearly any way you like. I'm going to try chocolate for sure.!

INGREDIENTS:

• 1cup cake flour (I used 1/2 c cake flour, 1/2 c spelt with no discernable difference)
• 3⁄4cup sugar (use your favorite sugar substitute (I use Truvia and Xylitol)
• 2tablespoons sugar (again, substitute your favorite sugar substitute)
• 12large egg whites, MUST be room temperature
• 1 1⁄2teaspoons cream of tartar
• 1⁄4teaspoon salt
• 3⁄4cup sugar (I used half and half as in the above)
• 1 1⁄2teaspoons vanilla
• 1⁄2teaspoon almond extract

INSTRUCTIONS:

1. I always use a two piece angel food cake pan.
2. Heat oven to 375°.
3. Sift the cake flour and 3/4 cup + 2 Tbsp sugar; set aside.
4. Combine the extracts in a small bowl; set aside.
5. Beat egg whites, cream of tartar and salt until it forms peaks.
6. Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form.
7. If you have a mixing guard for your mixer bowl now would be a good time to attach it.
8. Beating on LOW, add flour mixture and extracts slowly.
9. Make sure you fold in the sides and bottom of your mixing bowl.
10. (You can fold in flour mixture by hand but this way is faster.) Spoon into an angel food cake pan.
11. Move a knife through batter to remove air pockets.
12. Bake 30-35 minutes or until top springs back when touched lightly with finger.
13. Invert pan onto a tin funnel to cool completely.
14. To remove the cake from your pan run a knife around the rim of the cake pan just to get the 'crust' away from the pan.
15. Then firmly spank the sides of your pan.
16. You could use a knife but this sometime tears the sides of the cake.
17. Invert onto your serve plate then take the knife to the now top which was the bottom of your pan and gently cut cake away from the pan insert.
18. No need to cut around the center tube as you just give the cake a gently but firm tap or downward shake on to the plate.
19. Or you can pick up plate while holding onto the pan insert with your thumbs and firmly strike the bottom of the plate onto a folded towel. (Just give it a slam down on the towel/table).
20. SERVES: 12
21. NOTES: add any extract that you wish. I think you can finely chop some fruit of your choice, coconut, etc for the batter, just fold in at the end. The toppings can be anything as well from purees or real frostings, to slices of fruit, zests, etc. Works for every holiday. Also the cake will slice easily and wrap for the freezer. 

SOURCE: Food.com