Springtime Light as Air Angel Food Cake

Now that spring is here meaning Easter, tulips and green grass, a light dessert with a low sugar content, a supply of fresh, ripe spring strawberries coupled with a casein free cream makes for a wonderful way to usher in the new season. It is also a perfect ending to an Easter dinner or Mother's day brunch.



I decided to make this because Whole Foods makes wonderful, delicious and addicting parfaits. They are layered with yellow or chocolate cake, heavy whipped sweet cream and loaded with fresh berries. Since I can no longer have gluten, I do have desperate urge to have one on occasion!

This one fits the bill without the excess sugar, dairy or gluten!

I tried to keep my son's hands off of it for the picture ,but he couldn't wait!!



Angel Food Cake With Banana Coconut Cream and Fresh Strawberries

1 1/4 c. potato starch (if you want a chocolate angel food cake, use 1 c. potato starch and 1/4 c. cocoa)
6 eggs, separated at room temperature
2 tsp. gluten free almond extract
1/4 c. hot water
pinch of sea salt
1/4 c. Agave nectar or 1/3 c. Xylitol

Combine the egg yolks with the extract and sweetener of choice. Whisk well until thick. Add the hot water and mix again. In a stand up mixer or with a hand mixer beat egg whites until stiff. Add the potato starch to the egg yolks. Fold the egg yolk mixture into the egg whites. Pour into the pan of choice that is coated with cooking spray. (Use any typical angel food cake pan. There are some great pans that can be found at thrift stores with beautiful designs. Just make sure to use plenty of cooking spray so the cake comes out in one piece).

Bake at 325F for 40-50 minutes. When cool, run a knife along the edges and invert the pan on to a plate. Refrigerate leftovers for 3-4 days. Or freeze individual slices for a treat later!

Coconut Cream

1/3 c. coconut cream, refrigerated
1 TBS. cornstarch
1 ripe banana, mashed
1 TBS. Agave nectar or Xylitol

In cold mixing bowl* add coconut cream. Beat until soft peaks form. Add the cornstarch, banana and sweetener. Serve immediately, refrigerate leftovers but, it will turn gray by the next day from the banana, tastes good but, not attractive.

Cut the angel food cake into slices or cubes and layer with cream and strawberries.


*place the whisk from mixing bowl and the mixing bowl in freezer at least 15 minutes prior to beating the cream

The pan I used is pictured above.