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Cinnamon Brown Sugar Angel Food Cake, THM FP, DF, GF, SF,

Prep Time 20 minutes
Cook Time 43 minutes
Servings 12
Author Glenda Groff

Ingredients

  • 2 1/2 cups egg whites room temperature
  • 1 1/2 teaspoons cream of tartar
  • 1/2 cup Gentle Sweet or Swerve Confectioners Sweetener
  • 1 teaspoon vanilla 1 1/2 teaspoons for regular
  • 3/4 teaspoon Olive Nation Brown Sugar Extract omit for regular flavored cake
  • 1 teaspoon cinnamon omit for regular flavored cake
  • 1/3 cup THM Creamy Dreamy Plant Protein Powder
  • 1/2 cup Brown Sugar Sweetener or Swerve Brown Sweetener Use Gentle Sweet for regular
  • 1/3 cup THM Oat fiber
  • pinch of salt

Instructions

  1. Preheat oven to 350 degrees F. In a grease-free mixer bowl beat egg whites until frothy. Add Cream of Tartar. Whip until semi-soft peaks form. Add 1/2 cup Gentle Sweet and extracts. Whip for 1 minute. In a separate bowl combine cinnamon, THM Creamy Dreamy Plant Protein Powder, Brown Sugar Sweetener, Oat Fiber, and salt . Carefully fold into beaten egg whites. Spoon cake batter into an angel food cake pan. Swirl knife through batter to remove air pockets. Bump cake pan on the counter to help release the air pockets. Bake cake on the lowest oven rack for 45-50 minutes. Remove from oven and turn cake upside down to cool completely. After cake is completely cooled…take a long knife and cut around the pan and the center. Flip cake onto a serving platter. 16 servings

  2. A few things to remember when beating egg whites. You need to have grease-free bowls and beaters or you will not get the volume you want. Room temperature eggs will whip the best and fluffiest.
  3. You can overbeat egg whites which will cause the cake to collapse as it cools.
  4. The cake is a THM FP....but if you serve it with apples/pears/pomegranates it will be an E from the fruit.

  5. Vanilla cake in bold italics