Low Fat Strawberry Angel Food Cake
Light, airy, and irresistibly sweet, this Low Fat Strawberry Angel Food Cake is the ultimate guilt-free dessert. Made with fluffy whipped egg whites, a touch of vanilla and almond extract, and a delicate dusting of powdered sugar, this cake is as delicious as it is wholesome. The star of the show—juicy, fresh strawberries—adds a burst of natural sweetness and vibrant color, making each slice a feast for the senses. Perfect for spring gatherings or as a healthier treat, this recipe skips the heavy fats while capturing all the indulgence of a classic angel food cake. Ready in just an hour and beautifully versatile, serve it with a dollop of light whipped topping for a dessert that’s as satisfying as it is stunning. Keywords: low fat dessert, angel food cake, strawberry dessert, healthy baking, light cake recipe.
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Ingredients
- 12 large egg whites
- 1 cup granulated sugar
- 1 cup cake flour
- 1.5 teaspoons cream of tartar
- 1.5 teaspoons vanilla extract
- 0.5 teaspoons almond extract
- 0.5 teaspoons salt
- 2 cups fresh strawberries
- 2 tablespoons powdered sugar (for dusting, optional)
- 1 cup whipped topping (optional, low fat preferred)
Directions
Step 1
Preheat your oven to 350°F (175°C). Ensure your tube pan is clean and ungreased, as a grease-free pan is essential for angel food cake to rise properly.
Step 2
In a clean, large mixing bowl, beat the 12 egg whites using an electric mixer on medium speed until frothy.
Step 3
Add the cream of tartar and salt to the egg whites, then increase the mixer speed to high and continue beating until soft peaks form.
Step 4
Gradually add the granulated sugar (1 tablespoon at a time) to the egg whites, beating well after each addition. Continue until stiff peaks form and the mixture is glossy.
Step 5
Gently fold in the vanilla extract and almond extract using a spatula, being careful not to deflate the egg whites.
Step 6
Sift the cake flour over the egg white mixture in small batches, folding gently after each addition. Use a light hand to maintain the airy texture.
Step 7
Pour the batter evenly into the ungreased tube pan. Smooth the top with a spatula and tap the pan gently on the counter to remove any air bubbles.
Step 8
Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted near the center comes out clean.
Step 9
Immediately after removing the cake from the oven, invert the pan onto a bottle or its built-in legs (if your pan has them) to cool completely. This prevents the cake from collapsing.
Step 10
Once the cake is fully cooled, run a knife around the edges and the center tube to loosen it. Carefully remove the cake from the pan and place it on a serving plate.
Step 11
Wash and hull the fresh strawberries, then slice them thinly. Arrange the strawberries decoratively on top of the cake or serve them on the side.
Step 12
Optional: Dust the top of the cake with powdered sugar and serve with a dollop of low-fat whipped topping for added flavor.
Nutrition Facts
| Serving size | (1292.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1930.4 |
| Total Fat 25.9g | 0% |
| Saturated Fat 16.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1925.9mg | 0% |
| Total Carbohydrate 378.3g | 0% |
| Dietary Fiber 9.4g | 0% |
| Total Sugars 249.6g | |
| Protein 56.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 93.7mg | 0% |
| Iron 3.2mg | 0% |
| Potassium 1975.2mg | 0% |
Source of Calories