Ingredients
Scale
- 12 large egg whites, room temperature 🥚
- 1 1/2 cups powdered erythritol (or powdered monk fruit) 🍯
- 1 cup cake flour, sifted 🌾
- 1 tsp cream of tartar 🧂
- 1/4 tsp fine salt 🧂
- 2 tsp pure vanilla extract 🍶
- 1 tsp lemon zest (optional) 🍋
- Fresh berries for serving (optional) 🍓
- Sugar-free whipped cream or heavy cream to serve (optional) 🥛
Instructions
- Preheat the oven to 325°F (163°C). Do not grease the angel food tube pan.
- Sift the cake flour into a bowl two or three times to aerate it. Set aside 🌾.
- In a large, clean bowl, whisk the egg whites just until foamy. Add the cream of tartar and continue whisking until soft peaks form 🥚🧂.
- Gradually add the powdered erythritol, about 2 tablespoons at a time, while continuing to whisk. Beat until glossy stiff peaks form and the sweetener is mostly dissolved 🍯.
- Fold in the vanilla extract and lemon zest (if using) gently, taking care not to deflate the whites 🍶🍋.
- Sift about one-quarter of the cake flour over the whipped whites and fold gently with a spatula. Repeat in 2–3 additions until all flour is incorporated, folding just until no streaks remain 🌾.
- Spoon the batter into the ungreased tube pan and smooth the top with a spatula. Tap the pan gently on the counter to remove large air pockets 🧁.
- Bake for 35–40 minutes, or until the top is golden and a toothpick inserted into the cake center comes out clean. Avoid opening the oven frequently 🔥.
- Immediately invert the pan (turn upside down) and let the cake cool completely in the pan to preserve its height and texture. Cool for at least 1 hour ❄️.
- Run a thin knife around the edges and center tube to release the cake from the pan. Remove carefully and transfer to a serving plate 🗡️.
- Serve slices plain or with fresh berries and a dollop of sugar-free whipped cream. Store any leftovers covered in the refrigerator for up to 3 days 🍓🥛.