In our house we use regular sugar. In fact, I really have a distaste for “sugar-free” foods that are loaded with chemical fake sugars that pass themselves off as a healthier option. My thought? Eat the real stuff, but in moderation. And that’s what we try to instill in our kids.
Except – that doesn’t always work. My husband’s parents are both diabetic, and my husband battled late-stage Lyme disease. They can’t have real sugar.
So, I’ve tried to adapt regular sugar-FULL dessert recipes into diabetic-friendly sugar-FREE recipes.
And, I know what you’re thinking, “You don’t have to use fake sugar, Liza.” But, lemme tell ya – you can only substitute applesauce for sugar so many times before you decide to give up on cake altogether.
Next best thing in my eyes, sucralose (I buy the store brand, but most people know this as Splenda® since you can actually bake with it using regular sugar ratios).
Those of us that are real sugar diehards can tell the difference in taste, even with sucralose which claims to be very similar to the taste of sugar. But most people can’t.
I’ve also found that cakes and cookies rise differently when you use sucralose; they’re a little more dense and a little less fluffy.
Which is precisely what happened with the Sugar-free Angel Food Cake I made last weekend. I expected that it wouldn’t rise as much, especially since angel food cake is all about rising and being light and airy. But you know what? It still tasted pretty good, and it looked like traditional angel food cake…except half the height. My in-laws loved it, and that’s what matters!
Sugar-free Angel Food Cake
(Adapted from Alton Brown’s Angel Food Cake)
- 1 3/4 cups sucralose
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1/8 cup cornstarch
- 11-12 egg whites, room temperature
- 1/3 cup warm water
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons cream of tartar
Preheat oven to 350 degrees.
Sift half the sucralose with the flour, cornstarch, and salt, setting the remaining sucralose aside.
In a bowl of a mixer, use the whisk attachment to slowly, but thoroughly, combine the egg whites, water, vanilla, and cream of tartar. After 2 minutes, increase speed to medium/high and slowly sift the reserved sucralose into the mixing bowl, beating continuously at medium/high speed.
Once you have achieved medium peaks, remove the bowl from the mixer. Sift enough of the flour mixture in to dust the top of the peaks. Use a spatula to fold in gently. Continue until all the flour mixture is incorporated.
Carefully spoon the mixture into an ungreased tube pan. Bake for 35 to 40 minutes before checking doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry.) The top of the cake should be lightly golden brown.
Cool on a cooling rack for at least an hour before removing from the pan.
Serve with sugar-free whipped topping and cut strawberries soaked in sucralose and lemon juice!