Maple Walnut Angel Food Cake THM-S

As a young girl I spent fall afternoons picking up English Walnuts with my grandma. They were a favorite  and much preferred by our family over the Black Walnuts which have a stronger taste. This Angel Food Cake combines the flavors of maple with walnuts for a very appealing taste in a light fluffy cake.  The frosting can be eliminated for a FP as there are very minimal amount of walnuts in a slice.

Maple Walnut Angel Food Cake

Cake:

Icing:

Preheat oven to 350 degrees F. In a mixing bowl, whip egg whites and frothy. Add cream of tartar and powdered erythitol. Whip until soft peaks form. Add Maple and Vanilla Flavoring. Whip until egg whites mound in soft mounds that hold their shape. Stir together Stevia, Collagen, and oat fiber. Carefully mix the dry ingredients into the egg whites until combined. Fold in walnuts. Spoon batter into an angel food cake pan. Swirl a knife through the batter to eliminate air pockets. Place on the lowest oven rack. Bake for 40 minutes***. Remove from oven and turn cake upside down to cool for 4 hours. Carefully remove cake from pan be running a sharp knife along the edges of the cake pan. Icing: Melt butter and allow it to simmer until browned. Cool slightly. In a mixer bowl combine butter, erythitol, cream cheese, cream, Maple Flavoring, and Stevia. whip until smooth and creamy. Spread over cooled cake and garnish with chopped walnuts.  Serves 12.

*I use a coffee grinder to powder the erythitol.

**There is a big difference in oat fiber, I will only use THM oat fiber. It is the best. I fluff it up with a spoon, than spoon it into my measuring cup. Do not scoop it as that will pack it into the cup.

**You can over-beat egg white which will cause the cake to collapse after it has been baked. You want soft-medium-stiff whites. They should be soft mounds. This recipe fills my 6 quart mixer bowl almost full when they are fully whipped.

***Oven temps do vary.

 

If you prefer you can use either English or Black walnuts or even Pecans.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with us moving to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

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Maple Walnut Angel Food Cake

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12
Author Glenda Groff

Ingredients

Cake:

  • 2 cups egg whites room temperature
  • 1/2 cup erythitol powdered
  • 1 1/2  teaspoons cream of tartar
  • 2-3 teaspoons Maple Flavoring
  • 1 teaspoon vanilla
  • 8 donks THM Stevia
  • 1/4 cup THM collagen
  • 2/3 cup THM Oat Fiber
  • 1/4 cup finely chopped English Walnuts

Icing:

  • 3 tablespoons butter
  • 1/4 cup erythitol powdered
  • 3 ounces cream cheese
  • 3 tablespoons heavy cream
  • 1 teaspoon Maple Flavoring
  • 3 donks THM Stevia
  • additional walnuts for garnishing

Instructions

  1. Preheat oven to 350 degrees F. In a mixing bowl, whip egg whites and frothy. Add cream of tartar and powdered erythitol. Whip until soft peaks form. Add Maple and Vanilla Flavoring. Whip until egg whites are semi-stiff. Stir together Stevia, Collagen, and oat fiber. Carefully mix the dry ingredients into the egg whites until combined. Fold in walnuts. Spoon batter into an angel food cake pan. Place on the lowest oven rack. Bake for 40 minutes. Remove from oven and turn cake upside down to cool for 4 hours. Carefully remove cake from pan be running a sharp knife along the edges of the cake pan. Icing: Melt butter and allow it to simmer until browned. Cool slightly. In a mixer bowl combine butter, erythitol, cream cheese, cream, Maple Flavoring, and Stevia. whip until smooth and creamy. Spread over cooled cake and garnish with chopped walnuts.  Serves 12. 

Recipe Notes

*I use a coffee grinder to powder the erythitol.

**There is a big difference in oat fiber, I will only use THM oat fiber. It is the best. I fluff up the oat fiber with a spoon and than spoon it into my measuring cup. Do not scoop it as that will pack it into the cup.

**You can over-beat egg white which will cause the cake to collapse after it has been baked. You want soft-medium-stiff whites. They should be soft mounds. This recipe fills my 6 quart mixer bowl almost full when they are fully whipped.

You will find many more cake and frosting recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

 

 

 

 

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