Sugar free angel food cake

    30 min

    This is a pretty expensive recipe as it uses the sugar substitute erythirtol. The cake eaten on its own can have a bit of a strange aftertaste to it like menthol and has half the sweetness of normal angel food cake so it's best used in a recipe like my Low sugar low fat trifle.


    Cheshire, England, UK
    6 people made this

    Makes: 1 cake

    • 6 medium egg whites
    • 140g erythirtol
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon cream of tartar
    • 1/4 teaspoon salt
    • 114g self raising flour, sifted

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat the oven to 180 C / 160 C Fan / Gas 4. Prepare and line a cake tin.
    2. Whip together the egg whites, erythirtol, vanilla, cream of tartar and salt on a high speed until it has formed into a thick and sticky meringue.
    3. Fold the flour into the meringue until it is fully combined. Pour the cake mix into the prepared tin.
    4. Bake for 15 to 20 minutes, till golden and a skewer inserted into the centre comes out clean.
    5. As soon as the cake has finished cooking turn it onto a wire rack and carefully peel away the parchment. This may be tricky to remove as the cake will be sticky causing the paper to weld to the cake in corners and edges, try your best not to peel off chunks of the cake if possible.


    It may be possible to increase the sweetness of the cake by adding more erythirtol since it has less sweetness than sugar but I haven't tested adding extra this myself and it may taint the flavour of the cake in a way that it would become inedible.

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