Every once in a while, I get a real thrill when baking for this blog, and this is one of those times. Why? Because what I’ve made not only exceeds my expectations, it proves that gluten-free cakes and breads can be just as good as those that include wheat. (Other thrills were cornbread, a loaf of yeast bread, and non-yeast mini-bread loaves.)
So…ta-da! I’m utterly thrilled and delighted to be able to bring you a gluten-free angel food cake that rose beautifully in the oven and didn’t sink while cooling. This success was wonderful in itself because I’ve tried other angel food cake recipes and had major flops (pun intended).
Best of all, this cake tastes like the real deal—sweet, moist, light, and delicious. Mmmm.
The credit for this marvel goes to the Taste of Home website and what you see here is 99.9% of their recipe (somewhat rewritten for clarity). My .1% contribution? I added cocoa powder because one of my mottos is “Chocolate Whenever!”
I thought I could get a black/white swirly thing going. Instead I got a speckled somewhat swirl, but…well, who cares? It’s still…Mmmm.
However, I have plans for this recipe. Right now, it is not a low-carb version. It has 1¼ cups of sugar and, if you slice this 16 ways, each piece has 23 g of carbohydrate. (For more nutrition info, see below.)
I’d like to bring the carbs down because I’m pre-diabetic and need to be careful about my carb intake. I plan to experiment with creating a cake that has a sugar/xylitol or sugar/erythritol combination.
Both of these sugar alternatives have the crunch of sugar but are much lower on the glycemic index and, thus, will have less impact on my blood sugar levels. An added benefit? A lower calorie version as well.
I’ll keep you posted. In the meantime, bake…eat…enjoy!