Photo taken by mona-bernhardsen
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Strawberry picking season is in full swing! What better way to use those plump juicy berries than the traditional strawberry shortcake. In my low-glycemic cookbook, "Treat Your Health" the "Sour Cream Coffee Cake" and the "Lemon Poppy Seed Scones" recipes work great for strawberry shortcake. My husband is my pickiest tester and he loved the angle food cake. Whatever choice you make, I'm sure you will be pleased.
Low-glycemic Angel Food Cake
Preheat oven 350 degrees
1/4 cup powdered sugar ("0" glycemic*)
1 1/2 cup white flour
1/4 cup whole wheat flour
12 egg whites
2 teaspoons cream of tartar
1/4 teaspoon salt
1/8 teaspoon pure stevia
1/4 cup maple syrup
1/ 1/4 teaspoon vanilla
1/2 teaspoon almond extract
1/4 cup raw sugar
In a small mixing bowl, stir to blend powdered sugar and flour, set aside. In a large mixing bowl with mixer, add egg whites, cream of tartar, salt, stevia, maple syrup, vanilla extract and almond extract. With mixer on high speed, beat until well mixed. While beating at high speed sprinkle in raw sugar, 2 tablespoons at a time. Beat just until sugar dissolves and whites form stiff peaks. Do not scrape bowl during beating. After peaks form, stop mixer. Using a rubber spatula, fold in flour mixture. Pour mixture into ungreased tube pan. Bake for 30-35 minutes, just until knife comes out clean.
*For a "0" glycemic powder sugar, research your best options at your local store or on Amazon.
Note: For a gluten-free option, replace with all-purpose gluten-free flour blend. For those sensitive to eggs, egg replacer cannot be used in the angel food due to the large quantity of egg whites being used.
If interested in ordering "Treat Your Health" Low Glycemic cook book, it can be purchased on Amazon and other participating book stores mentioned on my website: www.treatyourhealth.today
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