Easy Diabetic Angel Food Cake Recipe

Enjoy a healthier version of Angel Food CakeToday is National Angel Food Cake day and, as you know, making sure my diabetic patients stay healthy without missing out on life’s little treats is one of my passions.

With that in mind, I’d like to share this great diabetic Angel Food cake recipe, courtesy of Reader’s Digest, that I hope will help you celebrate this and other special occasions. And don’t forget to make regular visits to your Houston podiatrist to keep your feet healthy and ulcer free!

Vanilla Angel Food Cake Recipe with Optional Yogurt Garnish: Here’s the good news: this recipe is virtually fat free!



1 cup sifted cake flour

1/3 cup sugar

8 large egg whites, at room temperature

1 teaspoon cream of tartar

1/2 cup sugar

1/4 teaspoon salt

1 teaspoon pure vanilla extract


8 ounces strawberries, cut into quarters

8 ounces (1/2 pint) raspberries

8 ounces (1/2 pint) blueberries

1 container (8 ounces) light vanilla yogurt


1  Preheat the oven to 350°F. Sift the flour and 1/3 cup sugar onto a large plate and set aside.

2 Place the egg whites and cream of tartar in a large bowl and whisk until frothy. Combine 1/2 cup sugar and salt and add to the whipping egg whites in a slow, steady stream. Add the vanilla extract, and continue whisking until the mixture forms stiff peaks.

3 Sift the flour mixture over the egg whites and fold in very gently with a large metal spoon until well blended.

4 Spoon the mixture into an ungreased 10-inch tube pan, gently smoothing the top. Bake until golden brown and cake springs back when lightly touched in the center, about 35 minutes.

5 Invert the cake, still in the pan, onto a wire rack and leave to cool completely, upside down. When it is cool, slide a long knife around the side of the pan to loosen the cake, then invert it onto a serving plate. (The cake can be kept, wrapped in plastic or stored in an airtight container, for 1 to 2 days.)

6  Just before serving, mix together the strawberries, raspberries, and blueberries. Spoon the fruit into the hollow in the center of the cake. Serve each slice with a dollop of vanilla yogurt.

Dr. Andrew Schneider
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Dr. Andrew Schneider is a podiatrist and foot surgeon at Tanglewood Foot Specialists in Houston, TX.
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