I never thought I would be able to make a decent SCD angel food cake, but this turned out pretty good. I made it into cupcakes for my first try, but I want to try an actual cake at some point. The cake is a little sticky, probably because of using honey instead of sugar, but the texture was surprisingly close. My cupcakes shrank a little, but they still taste good. I’m not sure if it’s because I didn’t fold the eggs whites in properly (I’m not an expert at that) or if it’s just the way it is.
12 egg whites
2 tsp lemon juice
1/4 tsp salt
1/2 cup honey
2 tsp vanilla
1/2 cup coconut flour
Preheat oven to 325 degrees.
Line a cupcake pan with cupcake holders.
Separate egg whites into a bowl and set aside so whites come to room temperature.
Melt the honey in a saucepan for a few minutes until it is very runny.
Sift coconut flour twice in a separate bowl.
Beat the egg whites until foamy. Add vanilla, lemon juice and salt. Beat until soft peaks form, whites should not be stiff. Slowly add the honey and beat until stiff peaks form. Pour the coconut flour on top of the whites and carefully fold in.
Spoon the batter into the cupcake holders. I filled them right to the top of the pan. Bake for 30 – 35 minutes, until tops are golden brown. Let cool on a wire rack before removing from the pan. Keep refrigerated.
Serve with fruit or berries.
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