Low Sodium Angel Food Cake

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This low sodium angel food cake is airy, tender, and naturally sweet without needing frosting. By skipping the salt, it becomes more heart-healthy and better for people watching sodium intake. The texture is soft and cloud-like, and it pairs perfectly with fresh fruit or a light whipped topping. It’s simple to make and works well for celebrations or everyday desserts.

Ingredients Needed

• 1 ¾ cups granulated sugar (350g): blended to make superfine sugar.
• 1 cup cake flour (112g): light and low in protein for soft texture.
• 1 ½ cups egg whites (about 10-12 large eggs) (355g): room temperature for best volume.
• 1 ½ teaspoons cream of tartar: stabilizes egg whites for fluffy peaks.
• 1 ½ teaspoons vanilla extract: adds gentle flavor.

(Salt from original recipe removed to keep sodium very low.)

How To Make Low Sodium Angel Food Cake

Prepare Oven and Pan:
Preheat oven to 350°F. Place rack in bottom third of oven. Use a 9–10 inch ungreased tube pan.

Make Superfine Sugar:
Blend granulated sugar in a food processor until very fine. Set aside 1 cup for later use.

Mix Flour and Sugar:
Combine remaining sugar with cake flour. Sift mixture to aerate.

Whip Egg Whites:
Beat egg whites and cream of tartar until frothy, then slowly add reserved 1 cup sugar until soft peaks form. Add vanilla.

Fold in Dry Ingredients:
Sift flour mixture over egg whites in three additions, folding gently each time.

Bake and Cool:
Pour batter into ungreased tube pan. Bake 35–40 minutes until golden and a skewer comes out clean. Invert pan to cool upside down for at least 1 hour before removing from pan.

Recipe Tips

• Use room temperature egg whites for better volume.
• Do not grease the pan; this helps the cake rise properly.
• Use a serrated knife to cut clean slices without squashing.
• Pair with fresh berries for a naturally low sodium topping.
• This cake is kidney-friendly and works well for a DASH diet.

How to Store & Reheat

• Room Temperature: Store covered up to 2 days.
• Fridge: Keep in an airtight container for 4–5 days.
• Freezer: Wrap tightly in plastic and freeze up to 3 months. Thaw at room temperature before serving.

Nutrition Facts (Approx. per serving)

• Calories: 168
• Sodium: ~10mg
• Protein: 4g
• Fat: 0g
• Carbs: 38g
• Fiber: 0g
• Sugar: 28g

FAQs

Is angel food cake naturally low in sodium?
Yes. Angel food cake uses no butter or baking powder, so removing added salt makes it very low in sodium.

Can I make angel food cake without salt?
Yes. Salt is optional and can be skipped without affecting texture. The cake will still rise and taste sweet.

What can I serve with low sodium angel food cake?
Fresh berries, unsweetened whipped cream, or a light fruit compote are great low sodium options.

Does angel food cake work for a heart-healthy diet?
Yes. It’s naturally fat-free and, when made without salt, fits well into a heart-friendly eating plan.

Try More Recipes:

• Low Sodium Zucchini Muffins
• Low Sodium Cheese Dip
• Low Sodium Vegetable Dip