Angel Food Cake with Strawberry Sauce
Prep time
Cook time
Total time
A light, fluffy, low calorie cake, topped with homemade strawberry sauce and fresh fruit.
Serves: 6 Slices
  • **For Angel Food Cake**
  • ¾ cup plus 2 tablespoons granulated sugar, divided
  • ¼ teaspoon salt
  • ½ cup cake flour plus 1 tablespoon
  • 6 large egg whites at room temperature
  • ¾ teaspoon cream of tartar
  • ½ teaspoon vanilla extract
  • **For Strawberry Syrup**
  • 4 cups strawberries, stems removed
  • ¼ cup water
  • 1 tbsp. cornstarch
  • 1 tsp. stevia
  • **Topping**
  • 12 tbsp. Whip Cream, fat free
  1. Preheat oven to 350 degrees F.
  2. Line a 9×5 inch loaf pan with regular aluminium foil.
  3. Mix half of your sugar in a small bowl with the cake flour and salt; set aside.
  4. In a large metal bowl, beat the egg whites with an electric mixer until foamy. When foamy, add the cream of tartar and beat until medium peaks form. Slowly beat in the sugar.
  5. Beat in the vanilla.
  6. With a large scraper, fold the flour mixture into egg white mixture, a little bit at a time.
  7. Carefully spoon mixture into the ungreased loaf and and bake for 35 minutes.
  8. Check cake by sticking a toothpick in it, when it comes out clean, cake is done. Let the loaf pan cool, then carefully lift from pan and peel away the foil.
  9. To make the strawberry sauce: In a large skillet add strawberries, water, cornstarch and stevia. Over medium heat, keep stirring the strawberries, until it becomes thick. Set aside until it slightly cools. Left overs can be stored in an air tight container in the refrigerator.
  10. Cut angel food cake into six even slices and top with strawberry sauce and a dollop of whip cream.
  11. Add additional berries if desired.
Calories include strawberry sauce and whip cream: 154, Fat: .05, Cholesterol: 0, Sodium: 158, Potassium: 229, Carbs: 49, Fiber: 2.6, Sugar: 6.3, Protein: 5
Nutrition Information
Serving size: 1 slice
Recipe by PB + P Design at