Angel Food Cake

Ingredients

• 12 large Egg whites (at room temperature)

• 1 tsp Cream of tartar

• 2 tsp Vanilla extract

• 1 1/2 cups Powdered Monk Fruit (divided)

• 1 cup Blanched Almond Flour

• 1/4 cup Coconut Flour

• 1/2 tsp Xanthan gum (optional, recommended for structure)

• 1/4 tsp Sea salt

Instructions

1. Preheat the oven to 325 degrees F (162 degrees C). Line the bottom of a 9.5-inch tube pan with parchment paper. (Don’t grease it!)

2. In a large, deep bowl, use a hand mixer with a whisk attachment to whip egg whites and cream of tartar together.

3. Start on medium-low speed for 1-2 minutes. Once frothy, increase speed to medium high and gradually add 3/4 cup (108 g) monk sugar. Continue to beat until soft peaks form (they should curl over but not be stiff). Beat in vanilla extract, until just combined. (Do not over mix - avoid stiff peaks.)

4. In a medium bowl, whisk together the almond flour, coconut flour, xanthan gum, sea salt, and remaining 3/4 cup (108 g) monk sugar, making sure there are no lumps. (If the mixture is still lumpy, you can sift over another bowl through a fine mesh strainer.) Sift half the flour mixture over the egg whites, then fold gently just until incorporated, being careful not to break down the whites. Repeat with the remaining flour mixture.

5. Transfer the batter to the lined (ungreased) tube pan. Smooth the top with a spatula.

6. Bake for about, until golden and springy to the touch.

7. Take the cake out and immediately turn the pan upside down to cool (with the bottom of the pan upward), making sure there is air flow underneath the cake. You can accomplish this by using a pan with feet, using the bottle method, or simply a cooling rack (more details in the post above).

8. Once the cake is completely cool, run a knife along the edges of the pan to release, then invert the cake. Gently peel off the parchment paper on top. If you prefer, you can flip the cake again, or just leave it as is.

Photo and Recipe from: www.wholesomeyum.com