I used to have this notion that angel food cake should only be served during the warmer months because of it’s light, airy texture.

But that’s just silly! I deserve to have angel food cake during the holidays. Why not? Hey, it has the word ‘angel’ in it. How many times will you heard that word in the next couple of days? I’d rather eat cake that has ‘angel’ in it!

And I get to be angel when I eat it. This version is fat-free, sugar-free, and I suspect it’s also low carb, since there is only 1/2 cup of flour used. It’s also a mini version. So I can have my cake and have another, if only my family will stop eating my other ones. This went over too well with them.

So instead of “Angels we have heard on high”, I’ll start a new, goofy carol-”An-gel food cake I will make!
And my family will partake!

Spiced Angel Food Cake
½ cup gluten free all purpose flour
2/3 cup USB, divided
4 egg whites at room temperature
pinch salt
½ tsp sugar free vanilla extract
1/8 teaspoon cinnamon
1/8 teaspoon ginger

Preheat oven to 375 F. Sift Flour with 1/3 cup of USB three times. In large bowl, beat egg whites and salt with electric mixer until soft peaks form. Gradually beat in the remaining 1/3 cup USB and beat until stiff peaks form. Fold in vanilla. In two additions, gently fold in flour mixture until just combined. Divide batter between two pans. Place on sheet pan. Bake 20-22 min or until browned and toothpick comes out clean. Invert pans on cooling rack to cool. Loosen cakes from pans with spatula. Remove from pans. Sprinkle tops with cinnamon if you like, or drizzle with cinnamon caramel sauce or cinnamon glaze.

Makes two 4 1/2 inch mini cakes.

Wilton makes mini angel food cake pans