For the Cake:
- 1 ½ Cups egg whites, room temperature ( I like Bob Evans Egg whites-or something similar unless you have a reason to use the egg yolks then you could separate out 12-13 eggs)
- 1 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon sea salt
- 2 teaspoons cream of tarter
- 1 tablespoon pure vanilla extract
- 3/4 cup Swerve Granulated sugar
- 1 cup Arrowroot Flour
For the whipped topping:
- 1 1/2 cups heavy cream, whipped
- ¼ cup powdered Swerve sugar
- 1 tsp pure vanilla extract
- 1 pint berries (optional)
- Preheat the oven to 350ºF and adjust the rack to the mid lower position.
- Place the egg whites and lemon juice in the bowl of a standing mixer. Whip the egg mixture on medium-high until foamy, about 60 seconds. Add the salt, cream of tartar and vanilla. Whip the mixture on medium-high until soft peaks form, about 3-4 minutes.
- With the mixer on medium-high, slowly add 1/2 cup of the Swerve sugar, 1 tablespoon at a time. Sift the remaining 1/4 cup Swerve and arrowroot flour into a small bowl. With the mixer on medium, slowly add the arrowroot mixture. Turn the speed up to medium-high and whip until smooth (there might be some small lumps from the sugar, but that’s ok).
- Pour the batter into a clean (and NOT oiled), angel food cake pan. Bake for 40-45 minutes, until cake is puffed and the top is just turning golden brown and the moisture is gone from the cracks on the top.
- Remove the cake from the oven. Carefully turn the cake upside-down and place on top of a long neck bottle. Let cool completely, about 1 hour. Run a knife around the outside of the cake and invert onto a cake platter (you might need slide a knife down the middle to get it to separate from the center tube of the cake pan). Serve alone or with whipped cream and berries.