Classic Spiced Angel Food Cake

Dairy Free
Health score
1%
Classic Spiced Angel Food Cake
45 min.
12
209kcal

Suggestions


Indulge in the light, airy delight of a Classic Spiced Angel Food Cake—a perfect dessert for any occasion! This cake is not only a scrumptious treat but also a dairy-free option that everyone can enjoy. With its heavenly texture and a hint of warm spices, this angel food cake elevates dessert to a whole new level. Whether you're celebrating a special occasion or simply treating yourself, this cake's delicate sweetness, combined with the aromatic notes of almond extract and pumpkin pie spice, will surely impress your guests.

Ready in just 45 minutes and yielding a generous 12 servings, this recipe is as pleasing to the eye as it is to the palate. You'll love how straightforward and quick it is to whip up this fluffy confection. The best part? Each slice is only 209 calories, allowing you to enjoy a slice (or two!) without the guilt.

The charming simplicity of angel food cake makes it versatile—dress it up with fresh fruits, a drizzle of agave nectar, or a dollop of dairy-free whipped topping for an irresistible finish. Dive into the joy of baking and the bliss of sharing this delightful dessert, and let its enchanting aroma fill your kitchen as it bakes. Get ready to savor a slice of cloud-like sweetness that’s not just a treat for the taste buds, but also a feast for the senses!

Ingredients

  • 0.5 teaspoon almond extract 
  • cup cake flour sifted
  • teaspoon cream of tartar 
  • 12 large eggs 
  • 1.5 teaspoons juice of lemon fresh
  • 1.5 teaspoons pumpkin pie spice 
  • 0.3 teaspoon salt 
  • 1.5 cups sugar divided
  • 1.5 teaspoons vanilla extract 

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • whisk
  • blender
  • spatula
  • measuring cup

Directions

  1. Preheat oven to 32
  2. To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife.
  3. Combine flour, 3/4 cup sugar, and pumpkin pie spice, stirring with a whisk.
  4. Place egg whites in a large bowl; beat with a mixer at high speed until foamy.
  5. Add cream of tartar and salt; beat until soft peaks form.
  6. Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in vanilla, juice, and almond extract.
  7. Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat with remaining flour mixture, 1/4 cup at a time.
  8. Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through the batter with a knife.
  9. Bake at 325 for 55 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert the cake onto a plate.

Nutrition Facts

Calories209kcal
Protein14.5%
Fat21.74%
Carbs63.76%

Properties

Glycemic Index
11.42
Glycemic Load
22.35
Inflammation Score
-1
Nutrition Score
5.6547826003769%

Flavonoids

Eriodictyol
0.03mg
Hesperetin
0.09mg
Naringenin
0.01mg

Nutrients percent of daily need

Calories:208.91kcal
10.45%
Fat:5.04g
7.76%
Saturated Fat:1.61g
10.04%
Carbohydrates:33.27g
11.09%
Net Carbohydrates:32.98g
11.99%
Sugar:25.29g
28.1%
Cholesterol:186mg
62%
Sodium:120.23mg
5.23%
Alcohol:0.23g
100%
Alcohol %:0.33%
100%
Protein:7.56g
15.13%
Selenium:19.66µg
28.09%
Vitamin B2:0.24mg
14.15%
Phosphorus:109.5mg
10.95%
Vitamin B5:0.81mg
8.13%
Vitamin B12:0.44µg
7.42%
Manganese:0.14mg
6.97%
Folate:27.12µg
6.78%
Vitamin D:1µg
6.67%
Iron:1.04mg
5.79%
Vitamin A:270.9IU
5.42%
Zinc:0.74mg
4.96%
Vitamin B6:0.09mg
4.52%
Vitamin E:0.57mg
3.82%
Potassium:124.46mg
3.56%
Calcium:31.68mg
3.17%
Copper:0.06mg
2.95%
Magnesium:9.07mg
2.27%
Vitamin B1:0.03mg
1.93%
Fiber:0.29g
1.16%
Source:My Recipes