Ingredients

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)

Instructions

  1. Preheat the oven to 350ºF and adjust the rack to the mid lower position.
  2. 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.
  3. 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).
  4. 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.
  5. 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.

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