Passover Angel Food Cake with Rhubarb-Strawberry Sauce
11.7g
Net Carbs
1.9g
Protein
0.1g
Fat
1.1g
Fiber
61
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 1 cup Matzo Meal
- 2 teaspoons Vanilla Extract
- 12 ounces Rhubarb
- 1 cup, half Strawberries
- 1 1/2 cups Sucralose Based Sweetener (Sugar Substitute)
- 1/2 teaspoon Salt
- 1 3/4 large Egg Whites
- 1/2 teaspoon Pure Almond Extract
Directions:
- For the cake: Heat oven to 375°F.
- In a bowl, whisk cake meal, 1 1/4 cup sugar substitute and salt to combine. Place mixture in a wire sieve set over the bowl. With an electric mixer on medium, beat egg whites until stiff peaks form. Stir in extracts.
- In three additions, sift dry ingredients over the whites, gently folding in with a rubber spatula. Transfer batter to a 10 tube pan.
- Bake 30 minutes, until cake begins to pull away from the sides of the pan. Invert cake in pan over a funnel or bottle neck, if pan does not have feet. Cool completely, about 1 1/2 hours.
- With narrow spatula or knife, loosen cake from sides of pan and gently shake onto serving plate.
- For the sauce: In a medium pot, mix rhubarb, 1/2 cup strawberries, 1/4 cup sugar substitute and 1/4 cup water. Cook over medium heat 15 minutes, until rhubarb falls apart. Reduce heat and stir frequently during the last 5 minutes of cooking time.
- Remove from heat; transfer to a bowl and fold in remaining strawberries. Cool completely and serve with cake. Makes 12 servings.
