Ingredients
Method
Angel Food Cake
- 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
Custard
- Heat the milk in a medium stainless-steel saucepan over medium heat and bring almost to a boil
- 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.