Two-Tone Angel Food Cake

A light and airy dessert that is great with ice cream or strawberries. Not very sweet, on its own, it is a low-calorie dessert. Sprinkle with a dusting of confectioner’s sugar on the top and serve!

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6 eggs
2/3 cups + 1/2 cup sugar
1 teaspoon vanilla extract
1 cup flour
1 1/2 teaspoons baking powder
2 tablespoons milk
Pinch of salt

Preheat the oven to 375°F and prepare a bundt pan by spraying with non-stick spray and lining the sides with parchment paper. Separate the egg whites and yolks into separate bowls. Sift the flour, baking powder, and salt three times and separate equally into two different bowls.

Prepare the first tone by beating the egg whites until they form stiff peaks. Slowly add 2/3 cup sugar and beat until smooth. Add 1/2 teaspoon of vanilla extract. Fold in one bowl of flour and set the batter aside.

Prepare the second tone by beating the egg yolks with the 1/2 cup sugar until golden yellow and light in color. Add the vanilla extract. Fold in the second bowl of flour and set the batter aside.

Alternatively add the batters into the prepared pan, one spoonful at a time until finished. Bake for 35 minutes. Cook and dust with confectioner’s sugar.

Makes one cake.

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