Freestyle Angel Food Cake with Strawberry Sauce
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 Cup of Cake Flour
  • 2 Cups of Splenda
  • 1.5 Cups of Egg Whites (10-12 Eggs)
  • ⅛ Teaspoon of Salt
  • 1.5 Teaspoons of Cream of Tartar
  • 1 Teaspoon of Vanilla Extract
  • Strawberries, Optional
  • Swerve Confectioner's Sugar, for dusting, Optional
  1. Position a rack in the middle of a 350 degree preheated oven.
  2. Sift flour and ½ cup of Splenda into a bowl.
  3. In the bowl of a stand mixer with a whisk attachment, beat egg whites, salt and cream of tartar on low speed until combined and opague. Increase speed to high and slowly add the remaining Splenda. Beat to stiff, glossy peaks.
  4. Add vanilla extract and beat on medium speed to combine for 1 minute.
  5. Add flour ¼ cup at a time, sprinkling it over egg whites and folding it in gently with a rubber spatula.
  6. Scrape batter into an angel food cake pan. Smooth the top and bake until cake is a deep golden brown and it pulls away from the sides of the pan. Also, it will spring back when you lightly press it. This takes about 30-40 minutes.
  7. Invert cake in the pan until it cools to room temperature. Run a thin knife blade around the cake to loosen the sides and then flip it onto a plate.
  8. Serve with this fresh strawberries (optional), dusting of Swerve Confectioner's Sugar (optional, but pretty), 0 Point Strawberry Sauce or Hot Fudge Sauce (recipe below).
  9. This cake now makes 6 huge servings at 3 Freestyle Points per serving. Enjoy!
Recipe by Dee Dee Does at