Low-Fat Strawberry Angel Food Cake – a delicious recipe with Angel food cake, powdered sugar, cake flour, egg whites, cream of tartar, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 375u00b0F.
2
Mix powdered sugar and flour; set aside.
3
Beat egg whites and cream of tartar in large bowl with electric mixer until foamy.
4
Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar.
5
Continue beating until stiff meringue forms.
6
Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased food cake pan.
7
Bake 30 to 35 minutes. This is a Betty Crocker recipe for angel food cake, you can use the boxed mix as well.
8
Add cubed angel food cake in cream cheese mixture and stir until well coated.
9
Put the mixture in a 9x12-inch cake pan and cover with sliced fresh strawberries.
10
Refrigerate.
984
kcal
Calories
30
g
Fat
165
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: Angel food cake, 1 1/2 cups powdered sugar, 1 cup cake flour, 1 1/2 cups egg whites (12), and more.
Yes, Low-Fat Strawberry Angel Food Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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