Does anyone have a sugar free recipe for baking an angel food cake?

Question

Can pure Splenda, not the blend be used. does it have to have corn syrup? I saw a recipe that uses corn syrup and Splenda blend, but the Splenda blend still has 1/2 sugar.in it. I am diabetic and hoping it was possible to bake a 100% sugar free angel cake. Thanks a bunch

Answer 1

If you have a nice Angelfood cake recipe, what I would do is cut the recipe in half and then use the pure Splenda - not the blend - but if the sugar quantity calls for 2 cups sugar (for instance) I would use more like 1 1/2 cups instead of 2.  If it calls for 1 cup, I'd use 3/4 cup Splenda.  No need for the corn syrup.

But, keep in mind, not only is the sugar in the Angel food cake high in carbs, so is the white flour called for in the recipe.  And both impact blood sugar.

Here's a recipe you might try.  You will need a 9" tube pan to bake it in.  Preheat oven to 350º

COCOA ANGEL CAKE

Sift before measuring:

3/4 c cake flour

Resift 5 times with:

1/4 c cocoa

1/4 c Splenda

Sift separately:

3/4 c Splenda

Place on a large platter and whip until foamy:

1 1/4 c egg whites (10-12 egg whites)

Add:

1 tsp cream of tartar

Whip until stiff, but not dry.  Fold in the sifted sugar, 1 tablespoon at a time.

Add:

1 tsp vanilla

1/2 tsp lemon extract

Sift a small amount of the flour mixture over the batter and fold it in.  Repeat this process until the flour is used up.  Bake the cake in an ungreased tube pan for about 45 minutes.  When cool, cover the cake with whatever icing you choose to make.

Here's an Angel Almond Cake that requires no flour.

ANGEL ALMOND CAKE

Requires a 7" Tube pan

Preheat oven to 350º

Blanch, then grind in a nut grinder (not too long or will form a paste)

1 1/2 c almonds

Sift:

1 1/4 c Splenda (grind that too so it's a finer powder than what it normally is)

Beat Till stiff:

7 egg whites

Fold in the Splenda and almonds.  Bake for about 45 minutes or until done.  To cool, turn upside down on a glass in it's tube pan and cool to room temperature.  If you don't have a tube pan, you can bake it in a sheetcake pan but when done, turn it on it's side, leaning against something, so the steam can come out or it will make the bottom soggy.  I have done the sheetcake pan thing many times and it works great.

Answer 2

I've never used corn syrup in Angel Food cake ... always sugar.  You can substitute regular Splenda (equal-to-equal amounts of sugar), but Splenda Baking Blend is 1/2 Splenda = 1 part sugar (it says so on the package too).........  My husband is diabetic and I buy sugar-free Angel Food cakes (plain and strawberry) at Walmart.  It's much cheaper (and easier) than making one from scratch, since you need about a dozen eggs to do it (and then have all the yolks left over) ....  You can substitute Splenda for sugar in just about any cookie or cake recipe (it's wonderful in cheesecake; using sugar-free cookies to make the crumbs for the crust)

Answer 3

maybe this might help =)

STRAWBERRY ANGELFOOD DESSERT

8 oz. (1 c.) carton light sour cream

1 1/2 c. skim milk

1/4 c. orange juice

9 oz. pkg. vanilla sugar free instant pudding mix

1 tsp. grated orange peel

1/2 (10") angel food cake, torn into bite-size pieces

2 pt. strawberries, hulled & sliced

In a large bowl place light sour cream; gradually whisk in milk and orange juice until smooth. While whisking, gradually add pudding and orange peel until well mixed and thickened (1-2 minutes).

In large serving bowl layer 1/2 cake pieces, 1/3 strawberries and 1/2 pudding mixture. Repeat layers. Arrange remaining strawberries on top. Cover; refrigerate at least 2 hours. Yield 10 servings. Per serving: 20 g carbohydrate, 2 g fat, 5 mg cholesterol.