LOW-CARB, GLUTEN-FREE ANGEL FOOD CAKE

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Updated: February 19, 2012 8:02AM

Start to finish, this cake takes 50 minutes, plus cooling time.

MAKES 8 SERVINGS

12 egg whites (about 2 cups of liquid egg whites)

1 teaspoon cream of tartar

1 teaspoon xanthan gum

1 teaspoon guar gum

1/4 cup almond flour

3 tablespoons powdered egg whites

Generously coat a large flute pan with cooking spray on the fluted center and bottom, but not on the outer sides of the pan.

In the bowl of a stand mixer, combine the egg whites, cream of tartar, xanthan gum, guar gum, baking powder, stevia and both extracts.

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.

Into a small bowl, sift together the protein powder, almond flour and powdered egg whites. 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 a 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 the 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.

Note: Find whey egg-white protein powder in natural food aisle or near the protein bars. Xanthum gum, guar and almond flour usually can be found near the gluten-free products. Many supermarkets carry all, but if yours doesn’t, try a natural food store or specialty market. Nutrition facts per serving:

80 calories, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 4 g carbohydrates, 14 g protein, 220 mg sodium, 1 g fiber