Light, easy and delicious, this fragrant Angel Spice Chiffon Cake isn't just for the holidays. Weighing in at only 2 net carbs per slice, it's a Carb Counters heaven.
- 4 eggs, separated
- 1/4 cup oil
- 1 cup Sugar Not Spoonful Natural Sugar Replacement - plus 2 Tablespoons (divided)
- 1 cup Carb Counters Bakesquick All Purpose Baking Mix - plus 2 Tablespoons (divided)
- 1-1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt (optional)
- 3 tablespoons butter
- 1-1/2 teaspoons Maple or Vanilla flavoring
Preheat oven to 325 degrees. Separate yokes from eggs, placing yokes in a medium sized bowl and egg whites in a med-large sized bowl. Add 1/2 cup water to yokes, along with the oil and stir to blend. Add 1 cup of Bakesquick, 1 cup Spoonful, pumpkin pie spice and salt to yokes. Whisk or stir with spoon to blend well. With electric mixer, whip egg whites until stiff peaks form (3-4 min). Spoon yoke mixture into egg whites and gently fold (do not beat) the egg whites into the yoke mixture. Spoon into 8" or 10" angel food cake pan or into 9" x 13" cake pan. Bake for 35-40 minutes until golden brown. If using angel food cake pan, turn upside down to cool. Cool for 20-30 minutes.
Top with glaze: Melt butter in microwave and combine with 1 Tablespoon water, 2 Tablespoons Bakesquick, 2 Tablespoons Spoonful and flavoring. Stir to mix well, adding slightly more water if necessary to achieve glaze consistency. Spoon over cooled cake, sprinkle with chopped nuts if desired and chill. Serve chilled. Makes 12 servings, 2 net carbs per serving.