Low Residue Angel Food Cake

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Angel food cake is naturally low in fat and fiber, which makes it well-suited for low residue diets. This version avoids toppings with seeds or skins and keeps the ingredients simple. The cake’s fluffy texture comes from whipped egg whites, while vanilla adds mild sweetness without heaviness. It’s ideal for those needing a soft dessert during digestive recovery.

Ingredients Needed

• 1¼ cups powdered sugar (156 g): Sifted for smooth texture.
• ¾ cup + 2 tbsp all-purpose flour (110 g): Use cake flour for even lighter texture.
• 1½ cups egg whites (10-12 eggs): Room temperature for best volume.
• 1½ tsp cream of tartar: Stabilizes egg whites.
• 1½ tsp vanilla extract: Mild sweetness.
• ¼ tsp almond extract (optional): Subtle nutty note (omit if sensitive).
• ¼ tsp salt: Balances sweetness.
• 1 cup granulated sugar (200 g): Adds structure and sweetness.

How To Make Low Residue Angel Food Cake

Prep Dry Ingredients:
Sift powdered sugar and flour together in a bowl; set aside.

Whip Egg Whites:
In a stand mixer, beat egg whites with cream of tartar, vanilla, almond extract (if using), and salt until frothy. Gradually add granulated sugar, 1 tablespoon at a time, until stiff peaks form.

Fold and Bake:
Gently fold dry mixture into whipped egg whites in small batches. Transfer batter to an ungreased 10-inch tube pan. Use a knife to break air bubbles. Bake at 375°F (190°C) for 35 minutes until top springs back when touched.

Cool and Serve:
Invert pan onto a bottle to cool completely. Run knife around edges to release. Slice gently with a serrated knife. Serve plain or with whipped cream (avoid seedy fruits).

Recipe Tips

• Avoid high-fiber toppings like berries with seeds or skins.
• Do not grease the pan—this helps the cake rise properly.
• Use room temperature egg whites for best volume.
• Slice gently with a serrated knife to avoid compressing the cake.
• Substitute cake flour for an even lighter crumb.

How to Store & Reheat

• Room Temperature: Store covered up to 2 days.
• Fridge: Store airtight up to 5 days; cover to prevent drying.
• Freezer: Freeze slices wrapped tightly for up to 2 months; thaw at room temperature.

Nutrition Facts (per slice)

• Calories: 194
• Sodium: 140 mg
• Protein: 4 g
• Fat: 0 g
• Carbs: 42 g
• Fibre: 0 g
• Sugar: 34 g

FAQs

Is angel food cake low residue?
Yes, it’s naturally low in fiber and gentle on digestion, especially if served without high-fiber fruits.

Can I use egg whites from a carton?
Yes, pasteurized liquid egg whites work, but check labels for additives and ensure they whip properly.

What toppings are safe for low residue diets?
Use smooth whipped cream or seedless fruit sauces (like strained strawberry or peach puree).

Can I make this cake ahead?
Yes, bake and cool fully, then store covered at room temperature for up to 2 days.

Try More Recipes:

• Low Residue Smoothie
• Low Residue Broccoli Cheddar Soup
• Low Residue Butternut Squash Soup