Okay, so I’ve been trying to cut back on sugar, but I really wanted some angel food cake. I saw this “Hill and Valley Sugar Free Angel Food Cake” mix at the store and thought, “Why not?” Here’s how it went down.
Getting Started
First, I grabbed the box mix, obviously. It looked pretty straightforward. I also needed a bunch of egg whites. I cracked open, I use about a dozen eggs. Separating them felt like it took forever, and I’m pretty sure a tiny bit of yolk got in there, but I just went with it. Hopefully, it won’t be a big deal.
Mixing it Up
I dumped the mix into a big bowl. Then, very slowly, poured the egg white. The instruction said use mixer to mix them. I set medium speed and begin to mix. Oh, the instruction also said need put some water, so put 1 1/4 cup of water, and continue to mix.
The Waiting Game
After mixing for mixing and mixing, it looked fluffy and ready, I poured the batter into my angel food cake pan. Don’t grease the pan. You want the cake to “climb” up the sides, and grease would make that hard.
Then, it was into the oven at 350°F. Now the waiting began to bake. The box said 30-40 minutes, so I just kept checking it every so often.
The Results
After waiting around 38 minutes, I poked it with a toothpick, and it came out clean. Finally finished!.
Important step: You gotta flip the pan upside down right away. I balanced it on a bottle so air could circulate. If you don’t do this, the cake might collapse. After it was completely cool, I ran a knife around the edges and popped it out.
Honestly, it looked pretty good! It wasn’t quite as tall and fluffy as a regular angel food cake, probably because of the sugar substitute, or that tiny bit of yolk that sneak in, but it still had that nice, spongy texture.
Taste Test
- Taste: It was definitely lighter than regular angel food cake. Not super sweet, which makes sense, but it had a slightly…different…aftertaste. I couldn’t quite put my finger on it.
- Texture: Spongy and airy, like it should be.
- Overall: I will rate 7/10. It wasn’t a perfect replacement for the real thing, but for a sugar-free option, it was pretty satisfying. I think next time I’ll try adding a little extra vanilla extract to see if that helps with the aftertaste. And maybe be more careful with those egg yolks!
So, that’s my adventure with sugar-free angel food cake. Not bad, not bad at all.
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