Light, easy and delicious, this fragrant and adaptable "Angel Chiffon Cake" isn't just for company! Change flavorings and get the cake of your choice, too. The cake shown is the orange version. Its great for everyday carb control snacking. Weighing in at only 2 net carbs per slice, its a Carb Counters heaven. Enjoy!
This recipe can be baked in a standard angel food cake pan, bundt pan or 9" x 13 baking pan.
Preheat oven to 325°. Separate yokes from eggs, placing yokes in a medium sized bowl and egg whites in a med-large sized bowl. Add 1/2 cup water to yokes, along with the oil and stir to blend. Add 1 cup of Bakesquick™, 1 cup Spoonful™, flavoring and salt to yokes. Whisk or stir with spoon to blend well. With electric mixer, whip egg whites until stiff peaks form (3-4 min). Spoon yoke mixture into egg whites and gently fold (do not beat) the egg whites into the yoke mixture. Spoon into 8" or 10" angel food cake pan or into 9" x 13" cake pan. Bake for 35-40 minutes until golden brown. If using angel food cake pan, turn upside down to cool. Cool for 20-30 minutes.
Top with glaze: Melt butter in microwave and combine with 1 Tablespoon water, 2 Tablespoons Bakesquick, 2 Tablespoons Spoonful and 1-1/2 teaspoon your choice of flavoring. Stir to mix well, adding slightly more water if necessary to achieve glaze consistency. Spoon over cooled cake, sprinkle with chopped nuts if desired and chill. Makes 12 servings, 2 net carbs per serving.