This recipe is intended to be paired with our Orange Poundcake, which uses twelve egg yolks. This cake can be made the same day, or the next, with the twelve egg whites. This is a traditional baking hack, using whites for angel food and yolks for poundcake. We suggest this pairing if you’re having a group of people, some of whom are gluten-free, grain-free, or ketogenic, and some who are not. Or, if you simply want to have lots of cake!
On the Ingredients
- Arrowroot flour (AKA arrowroot starch or arrowroot powder) is a grain-free flour made from a tuber native to Indonesia. It’s also a thickening agent and can replace cornstarch or potato starch at 2 tsp of arrowroot for 1 tbsp corn or potato starch. Arrowroot flour is also used in keto baking sometimes, often mixed with other grain-free flours, like coconut or almond.
Flourless Ange Food Cake (Keto Optional)
8
servings20
minutes45
minutes1
hour5
minutesThis recipe is intended to be paired with our Orange Poundcake, which uses twelve egg yolks. This cake can be made the same day, or the next, with the twelve egg whites. This is a traditional baking hack, using whites for angel food and yolks for poundcake. We suggest this pairing if you’re having a group of people, some of whom are gluten-free, grain-free, or ketogenic, and some who are not. Or, if you simply want to have lots of cake!
Ingredients
12 large egg whites (at room temperature)
1 tsp orange extract
1 tsp vanilla extract
1 tsp cream of tartar
3/4 cup sugar (or monk fruit sweetener for keto)
1 cup arrowroot starch
Directions
- Preheat oven to 350°.
- When you’re separating your eggs, be very careful not to get any yolk in them at all. We recommend using a small bowl to separate the whites one at a time, before adding them to the main bowl.
- Sift together the arrowroot with a 1/4 cup of sugar or monk fruit.
- With a hand or countertop mixer, beat the egg white at medium-high for 30 seconds, should be frothy. Add the cream of tartar and extracts. Continue to beat until soft peaks form.
- Softly beat in the remaining 1/2 cup of sugar or monk fruit, 1 tablespoon at a time, until soft, glossy hills form.
- Slowly beat in the arrowroot mixture, a 1/4 cup at a time, at low speed until smooth.
- Spoon the batter into an un-greased tube pan and bake for 35-45 minutes until the top is golden brown and it’s doubled in size.
