What can I use if I don't have cream of tartar?

Cream of tartar is used to stabilize egg whites and acts as a leavening agent (helps cakes rise). According to Wikihow you can substitute white vinegar, 1:1 ratio for the cream of tartar. So for this recipe, you would add 2 teaspoons of white vinegar to the egg whites while they are beaten. I would also add just a bit more sugar substitute, perhaps a tablespoon, to counteract the bitterness of the vinegar.

Can I use carton egg whites?

You can, but in my opinion the cake won't rise as high and the texture won't be as soft. I experimented with this for my Keto Angel Food Cake .

Do I have to turn the angel food cake upside down to cool?

I always use my angel food cake pan with little metal "feet" around the edges. It is a definite improvement from my old fashioned way of turning over the pan and letting it balance on top of a soda bottle. We cool the cake upside down because you don't want the cake to collapse into the pan. And while gravity will help maintain the cake's rise, don't risk it tumbling to the floor!

Sugar Free Chocolate Angel Food Cake ⋆

Description

This soft and fluffy sugar free chocolate angel food cake is a dessert lover's dream! It is topped with chocolate ganache flavored with just a touch of citrus. It's not overly sweet or too rich. Enjoy a slice after your meal or as afternoon snack.

Ingredients

Units Scale

12 large egg whites, room temperature
2 teaspoons cream of tartar *
1 1/4 cups powdered sugar substitute *
3/4 cup fine almond flour, sifted
2 tablespoons Arrowroot powder
1/4 teaspoon salt
3 tablespoons cocoa powder
1 teaspoon vanilla extract
2 teaspoons chocolate extract *
1/8 - 1/4 teaspoon espresso powder *

Ganache:

3 oz. sugar free chocolate bar, chopped. *
1/3 cup heavy cream
1 tablespoon fresh orange juice, optional

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Instructions

Preheat oven to 325°F.
Sift almond flour and combine the arrowroot and salt in a small bowl.
Into a mixer, beat the egg whites on high speed until frothy, takes just about a minute.
Beat in the cream of tartar, slowly adding the powdered sugar, extracts and cocoa powder. Continue beating until whites form soft peaks.
Take bowl off mixer and mix the flour mixture by hand. You will fold over the dry ingredients to gently mix into the whipped egg whites. Turn the bowl and continue folding until all dry ingredients are mixed.
Pour batter into the ungreased pan, smooth the top and bake for 35-40 minutes. A toothpick should not be wet when used to test cake. The top of cake should be browned and feel dry to touch.
Turn cake upside down to cool. When cool, use a metal spatula or butter knife to loosen around the center and edges of cake. Remove from pan.
To make ganache: chop chocolate bar and put in a glass bowl with heavy cream. Heat in 30 second increments in a microwave. The cream should be very hot, but not boiling.
Let chocolate sit for a minute to melt and stir until smooth. Add one tablespoon orange juice and stir to combine.
Drizzle over top of cake and use a spatula or butter knife to smooth the top. The ganache will drip down the sides of cake.

Notes

*For best results, use fresh, not carton egg whites.

*If you don't have cream of tartar, try 2 teaspoons white vinegar as a substitute. You may want to add a extra tablespoon of sugar to balance the bitterness of vinegar.

*I used a combination of Monkfruit and Swerve powdered sugars. I like to combine types and brands and find that I get a truer sugar flavor without an aftertaste.

*The espresso powder and chocolate extract were found on Amazon and are optional to the recipe. But if you can get them, I do recommend using in this recipe for a deeper chocolate flavor.

*After 2 days, store cake in the refrigerator. You can refresh it in microwave for 15 seconds. Leftovers can be frozen for up to 3 months in airtight container.