This Paleo Angel Food cake is not white like your Standard version because Coconut flour is slightly yellow. If you are not a fan of Coconut Flour, don't worry. I promise you, you won't taste it in there. The coconut flour allows for the added protein and keeps this traditionally DRY cake very moist. Plus, the Arrowroot is a starch which I traditionally like to stay away from while trying to loose weight. I feel like the extra protein helps balance that a bit. It's ok, just close your eyes and taste it. The texture is a dead ringer for the original version. The honey gives it a slightly different flavor than the sugar would have but we just LOVED it. It was sweet enough, it was spongey enough. It's very addicting so be warned!!! Top with Strawberry and Whipped Coconut Cream!!!
3/4 cup Arrowroot Powder
1/4 cup Coconut Flour
1-1/2 teaspoon Cream of Tartar
1 teaspoon Baking Soda
1/4 teaspoon Salt
1-1/2 teaspoon Pure Vanilla
1/4 teaspoon Pure Almond Extract (optional)
1/2 cup Honey
- Preheat oven to 325 degrees.
- Before you start, it's a good idea to whipe down your bowls and tube pan with a touch of vinegar on a paper towel. It will eliminate any grease, which could interfere with the egg whites' ability to rise. That's a Julia Child trick.
- In a bowl, thoroughly combine Arrowroot, Coconut Flour. Get out your sifter and sift dry ingredients. Set aside.
- In a separate bowl, beat the egg whites until they start to foam. Add the cream of tartar, baking soda, salt, almond and vanilla extracts. Continue to beat until just about stiff peaks form. Slowly drizzle in the honey in a slow stream.
- Turn off beaters and set bowl aside. With a spatula, gently fold the dry ingredients into the egg whites, taking great care not to deflate the whites. You can not do this in the mixer, it WILL deflate your egg whites. Folding is the only way you can mix in the dry ingredients.
- Spoon the batter into an ungreased tube pan. Slice a butter knife through the batter several times in order to get it distributed in the pan, then smooth the top.
- Bake in a 325 degree (F) oven for an hour. Invert the pan (angel food cake pans have legs to allow this, if you are using something else, you may want to set up on something to serve as feet. (this helps to keep it from collapsing).