Labor Day is just around the corner and what better way to celebrate than to gather with friends and family and enjoy a good meal. But just because it's a holiday doesn't mean you need to overindulge. You can still enjoy all the flavor of your favorite recipes by making a few simple swaps. I made an Angel Food Cake with less added sugar by swapping out traditional sugar for SPLENDA® Naturals Sugar & Stevia Blend. None of your guests will know this is a lightened up recipe because the flavor is exactly as you would expect from an angel food cake. “I’m sharing SPLENDA® Sweetener Products in my life as part of a sponsored series for Socialstars™”
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Why this Angel Food Cake with Less Added Sugar is awesome
- Allows you to enjoy angel food cake without all the sugar
- Tastes just as good as full sugar cake
- It's the perfect dessert that doesn't leave you feeling full.
Ingredients
- egg whites
- cream of tartar
- vanilla
- cake flour
- cornstarch
- salt
- SPLENDA® Naturals Sugar & Stevia Blend
- Whipped topping
- Strawberries
How to make angel food cake made with Splenda
Start by preheating your oven to 350 degrees. In a stand mixer, whip eggs and cream of tartar on high speed until soft peaks form. Add the vanilla extract slowly to this mixture.
If you have ever made an angel food cake, then you know what a large part egg whites play in the recipe. It is very important not to get any yolk in the egg whites or the recipe will not work. You can avoid yolks altogether by using a carton of egg whites or you can just be extra careful when separating your eggs.
In a large bowl, sift cake flour, SPLENDA® Naturals Sugar & Stevia Blend, cornstarch and salt.
Fold flour mixture into egg whites gently, a little at a time. Mix carefully so the eggs whites do not deflate.
Pour batter into an ungreased angel food cake pan and smooth the top of the batter.
Bake at 350 degrees for 35-40 minutes.
Let cool in pan placed upside down on a wire rack.
When cool, loosen the sides and top with a spatula and remove from pan.
One of the trickiest parts of making an angel food cake is removing it from the pan. To help with easy removal, let your cake cool completely in the pan while upside down on a baking rack. Once the cake has cooled, use a flexible rubber spatula or knife to loosen the sides from the pan. Push the spatula a little further to loosen the bottom of the cake. Your cake should come out easily after this.
Top with whipped topping and strawberries right before serving.
You can serve this angel food cake with less added sugar as is, or make it a little more festive. I topped the cake with some whipped topping and fresh strawberries. There are many varieties of whipped toppings available, including some with less added sugar, if you want to keep this dessert light. The whipped cream and berries certainly took the angel food cake up a notch. It looks pretty impressive, but literally took me just a few minutes to do.
If you do plan to top the angel food cake with whipped topping, I recommend doing it just before serving. If you plan to have leftover cake, do not top with the whipped topping until you are ready to eat it.
This light and fluffy angel food cake with less added sugar is not overly sweet, which makes it a great dessert for hot weather. You won't feel heavy or full from the sweetness after eating this.
If you want to overindulge, but don't want to sacrifice flavor, you must try this angel food cake recipe with less added sugar that I made with SPLENDA® Naturals Sugar & Stevia Blend. Try it anywhere you would use sugar, the possibilities are endless!
📖 Recipe
Angel Food Cake with Less Added Sugar
Ingredients
- 12 eggs whites
- 1 ½ teaspoon cream of tartar
- ½ teaspoon vanilla
- 1 cup cake flour
- ¼ cup cornstarch
- ¼ salt
- ¾ cup SPLENDA® Naturals Sugar & Stevia Blend
- Whipped topping
- Strawberries
Instructions
- Preheat oven to 350 degrees.
- In a stand mixer, whip eggs and cream of tartar on high speed until stiff peaks form. Add the vanilla slowly to this mixture.
- In a large bowl, sift cake flour, SPLENDA® Naturals Sugar & Stevia Blend, cornstarch and salt.
- Fold flour mixture into egg whites gently, a little at a time. Mix carefully so the eggs whites do not deflate.
- Pour batter into an ungreased angel food cake pan and smooth the top of the batter.
- Bake at 350 degrees for 35-40 minutes.
- Let cool in pan placed upside down on a wire rack.
- When cool, loosen the sides and top with a spatula and remove from pan.
- Top with whipped topping and strawberries right before serving.
Video
Nutrition
This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.
Frequently asked questions
Using all-purpose flour changes the consistency of the cake and makes it less fluffy. For the true soft and fluffy angel food cake texture, use cake flour.
Yes, you can use an electric mixer at medium-high speed.
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Vicky
It would be one and a half cups of granulated white sugar.
Pat
I don’t use the sugar mention. I always only use regular sugar. What would be the smaller amount to use. Thank you
Vicky
Thank you! Hope you love it as much as we did!
Julie
So making this with my kids! It looks so yummy too!
Ana Ojha
This cake looks incredibly delicious and mouth-watering. The less added sugar sounds amazing. I'll check it out!
Krystal // The Krystal Diaries
This cake looks delicious and anything with less added sugar is perfect!
Kassy Randazzo
I love angel food cake! I'm totally going to have to try this! It's a great, healthier alternative!
Lauren
Hi Ellie - SPLENDA® Naturals Sugar & Stevia Blend actually doesn't contain aspartame! It's made with only cane sugar and stevia leaf extract. Check it out here: https://shop.splenda.com/products/splenda-naturals-sugar-stevia-sweetener-blend
Jôina
Brilliant cake and still taking stevia is even better because the sugar causes several health damages. This makes it better to eat and very beautiful too.
Nadalie
Looks just as sweet as it normally would. I've never baked with Splenda but I will have to try it out. I've used Stevia before though. Thanks for sharing the yumminess!
Cecilia
The cake looks so good. Interesting on using Splenda to reduce the sugar quantity. Thanks for sharing.
Ellie
That cake looks so yummy! I have a bit of a sweet tooth I'm not afraid to admit. I couldn't use the Splenda (or any artificial sweetener) as the aspartame makes me really sick but substituting for regular sugar I'd love to try this recipe.
Nellwyn
My brother loves angel food cake but he's also a really health-conscious guy so I'm going to have to try making this recipe for him! He'll definitely appreciate that there's less sugar.
Sapana V
This cake looks amazing. So delicious.