Mock Angel Food Cake
Mock Angel Food Cake offers a light, airy texture with subtle vanilla flavor, resembling traditional angel food cake but made without egg yolks. Perfect for those seeking a dairy-free, low-fat dessert, it pairs beautifully with fresh fruit or a dusting of powdered sugar for a delightful treat.
Ingredients
Instructions
- Sift the cake flour five times, then add the sugar and salt to it.
- In a separate bowl, beat the egg whites with cream of tartar until about half stiff peaks form.
- Add the baking powder to the egg whites and continue beating until stiff peaks form.
- Pour the boiling water over the flour and sugar mixture and stir until well mixed.
- Add vanilla extract to the mixture.
- Gently fold the beaten egg whites into the flour and water mixture until well blended.
- Pour the batter into an ungreased 9 x 13-inch pan.
- Bake in a slow oven at 320°F (160°C) for approximately 40 minutes or until done.
Tips & Substitutions
For a lighter texture, ensure that the egg whites are beaten to stiff peaks, as this is crucial for the cake's airy structure. If you don't have cream of tartar, you can substitute with lemon juice or vinegar. For a more flavorful cake, consider adding almond extract in addition to the vanilla. This mock angel food cake can be a delightful base for a fruit topping.
Serving Suggestions
This mock angel food cake is perfect on its own or topped with fresh berries and whipped cream for a delightful dessert. It pairs beautifully with Jello Cheese Cake as part of a dessert spread. For a brunch option, serve alongside Steamed Spinach and a light salad. Dusting the cake with powdered sugar adds a touch of elegance.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can freeze slices wrapped in plastic wrap and aluminum foil for up to three months. To reheat, allow it to thaw in the refrigerator overnight, then serve at room temperature or warm in a low oven.
Nutrition & Diet Analysis (per serving)
Each serving of Mock Angel Food Cake contains roughly 321 calories, with 4g protein, 57g carbohydrates, and 1g fat. It is an excellent source of potassium (74% of the Daily Value) and iron (22% of the Daily Value), and a good source of vitamin C.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
While cake flour is preferred for its lower protein content, you can substitute all-purpose flour. To mimic cake flour, measure one cup of all-purpose flour, remove two tablespoons, and replace with two tablespoons of cornstarch. This will help achieve a lighter texture.
What can I do if my cake sinks in the middle?
If your cake sinks, it may be due to underbaking or not beating the egg whites sufficiently. Ensure that the egg whites reach stiff peaks and bake until a toothpick inserted comes out clean. If the oven temperature is too low, it can also contribute to sinking.
How can I enhance the flavor of the cake?
Consider adding citrus zest, such as lemon or orange, to the batter for additional flavor. You could also mix in a bit of cocoa powder for a chocolate version or serve with a fruit compote for a fresh, bright contrast to the sweetness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).