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Diet Angel Food Cake

My sister, Connie, has developed this wonderful recipe. It has become a favorite of ours! A large, one-eighth piece of this delicious cake is only 85 calories and contains 8 grams of protein. Use unpasteurized egg whites for best results. If using carton egg whites, check the directions on the package to see they will whip up to a stiff consistency. (This has to do with the protein content.)

Serves 8.



  1. Sift cake flour and salt together. Set aside.
  2. In largest bowl of a stand mixer, place egg whites, cream of tartar and vanilla. Let them stand at room temperature until reaching 60-70 degrees F.
  3. Place Splenda in a container and set by stand mixer.
  4. Preheat oven to 350 degrees F. Ready an ungreased 10-inch tube pan or ungreased 13 x 9 x 2 inch baking dish.
  5. Set timer for 8 minutes beating time; beat egg whites while gradually adding Splenda in small amounts (about 5 additions). Whites should be very stiff and glossy. Remove bowl from electric mixer.
  6. Have a rubber spatula ready. With a medium sized wire strainer, dust small amount of flour over egg whites. Gently fold in flour. Repeat this operation about 5 times.
  7. Fill prepared pan with batter and smooth top. If using tube pan, bake 35 minutes at 350 degrees F. If using 13 inch baking dish, bake 25 minutes.
  8. For tube pan: Remove pan from oven; immediately invert onto cooling rack or by placing a bottle in through the center. Let cool in pan 1 1/2 hours. Run a thin knife blade around edges and center of cake. Tap sides and bottom; gently remove cake from pan.
  9. For baking dish version: Cool in dish 1 1/2 hours. Run thin knife blade around edges before cutting and serving.
  10. For a lovely treat, serve with berries, chopped fruits and yogurt on top.

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