Sugar Free Angel Food Cake

This is a light, sugar free cake that is a great base for many different desserts. Few ingredients and easy to make.

Prep Time 15

Cook Time 50

Course Dessert

Cuisine American

Servings 7

Calories 50 kcal

Add ¼ tsp of fine salt to ½ cup of cake flour and sift thru a fine sieve.
Blend ½ cup monkfruit sweetener in nutribullet blender until it looks like powdered sugar.
Sift the sweetener. Sift flour and sweetener together, one more time
With an electric mixer, start beating egg whites until foamy
Add ¾ tsp cream of tartar
1 tsp vanilla extract
1 tbsp water and beat until soft peaks form
Add sweetener and flour, slowly
Mix until all combined – few seconds, do not overmix
I am using non stick 9 inch baking pan. Before you pour the batter, make sure you line the pan with parchment paper.
Bake at 325F for 45 to 50 minutes

Heat the milk in a medium stainless-steel saucepan over medium heat and bring almost to a boil
Beat the egg yolks and sweetener until pale and thick, about 5 minutes. You can also use a mixer to this.
Sift on the cornstarch and stir until all combined and smooth. Add 1 tsp vanilla extract. Depending on how satisfied you are of the consistency of the custard, you can adjust the amount of cornstarch.
Slowly pour the hot milk mixture into the egg mixture.
Pour the mixture back into the pan.
Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes.
Immediately, pour the mixture through a fine sieve into a large bowl.
Place plastic wrap directly on the custard and refrigerate until cold.

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