LOW CALORIE ANGEL FOOD CAKE RECIPES

Steps:

• Preheat the oven to 350 degrees F.
• Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside.
• Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and lemon zest and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until it's all incorporated.
• Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool.

Steps:

• Preheat oven to 350 degrees (or 375 for high altitude).  Get out a angel food cake tube pan (the one with a hole in the center) but don't grease the pan.
• Sift the flour and 1/2 cup of the sugar together. 
• In a clean stand mixer with the whip attachment, whip the egg whites until foamy. Add in the salt and vanilla, then gradually add in the remaining 3/4 cup sugar and continue to whip until medium peaks are formed. 
• Fold in the flour mixture in 3-4 additions, using a large wire whisk or a spatula.
• Pour batter into the tube pan and bake until the cake springs back when you touch with your fingertips (about 40 minutes). 
• Let cool inverted (upside-down) for one hour then use a knife to loosen all of the edges before removing from the pan.  Once cake is out of the pan, sprinkle with powdered sugar and serve with whipped cream or ice cream and berries.