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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.
If you have never baked with SPLENDA® Naturals Stevia Sweetener, you are in for a treat. SPLENDA® Naturals Sugar & Stevia Blend is made with only cane sugar and stevia leaf extract, so it looks and acts like sugar but with only half the calories! In addition to using it for baking, I love it in my morning coffee. I use ½ teaspoon of SPLENDA® Sugar & Stevia Sweetener Blend and it gives me the same sweetness as a full teaspoon of traditional sugar. I love the fact that I only need to use half as much.
Angel Food Cake with Less Added Sugar
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.
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 spatula 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.
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. This 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 after eating this.
If you want to overindulge this Labor Day, but don’t want to sacrifice flavor, you must try this angel food cake with less added sugar that I made with SPLENDA® Naturals Sugar & Stevia Blend. Try it anywhere you would use sugar, the possibilities are endless! SweetSwaps like this one can help you feel good and stay on track while entertaining.
- 12 eggs whites
- 1½ 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
- 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.
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