This low fat angel food cake is incredibly light, airy, and naturally fat-free—yes, really! With zero added fats and made almost entirely from egg whites, sugar, and flour, it’s the ultimate guilt-free dessert. The result is a tall, fluffy cake with a delicate crumb and sweet vanilla flavor. Perfect for topping with fresh berries or a dollop of light whipped cream, this cake is a dream for anyone watching their fat intake.
About This Recipe
Each slice melts in your mouth with a cloud-like texture and a soft vanilla scent. It’s lightly golden on the outside, pure white inside, and slightly chewy at the edges—just the way a classic angel food cake should be.
You’ll whip egg whites until fluffy, fold in sugar and flour, then bake it low and slow. It’s naturally low in calories and fat, making it a go-to for celebrations or sweet cravings with no regret.
Why This Recipe Belongs in Your Diet
This cake contains zero grams of fat per serving. Egg whites are high in protein and free from fat and cholesterol, while the absence of oil or butter makes this a dessert you can enjoy freely on low-fat, heart-healthy, or weight loss plans.
What You’ll Need (Ingredients)
Angel food cake has a short ingredient list, but every component plays a crucial role in achieving that signature airy texture.
- Egg Whites (12 large): The base of the cake—beaten into stiff peaks for structure.
- Granulated Sugar (1 cup): Sweetens the cake and stabilizes the egg whites.
- Cake Flour (3/4 cup): Low-protein flour that keeps the crumb delicate and soft.
- Cream of Tartar (1 1/2 teaspoons): Stabilizes the egg whites and helps them hold volume.
- Vanilla Extract (1 1/2 teaspoons): Adds subtle, sweet flavor.
- Salt (1/4 teaspoon): Balances the sweetness.
How to Make Low Fat Angel Food Cake
- Preheat oven to 350°F. Use an ungreased 10-inch tube pan.
- Sift dry ingredients: Sift together flour and half of the sugar (1/2 cup).
- Beat egg whites: In a large bowl, beat egg whites, cream of tartar, and salt until foamy.
- Add sugar gradually: While beating, add the remaining 1/2 cup sugar slowly until stiff peaks form.
- Add vanilla and mix just until combined.
- Fold in flour mixture gently with a spatula in thirds, being careful not to deflate the batter.
- Transfer to pan and smooth the top.
- Bake for 35–40 minutes until the top is golden and springs back.
- Invert pan and cool upside down for 1–2 hours before removing.
Recipe Tips and Variations
- Use room-temperature egg whites for best volume.
- Do not grease the pan—this cake needs to cling to the sides as it rises.
- Add a bit of lemon zest or almond extract for a flavor twist.
- Serve with strawberries, raspberries, or a drizzle of warm fruit compote.
How to Store Leftovers
Store at room temperature in an airtight container for up to 3 days, or wrap tightly and freeze slices for up to 2 months.
Nutrition Facts
- Serving Size: 1 slice (1/12 of cake)
- Calories: 90 kcal
- Fat: 0 g
- Carbohydrates: 20 g
- Protein: 4 g
- Sodium: 80 mg
Try More Recipes:
Low Fat Angel Food Cake
Description
This naturally fat-free cake is airy, sweet, and perfect with fruit—ideal for light, guilt-free desserts.