Confession: Tonight I ate cake for dinner.

I ate cake for dinner because I can, and because I’m an adult, and because after you make a bake a whole cake making dinner just seems silly.

I totally don’t recommend that you eat cake for dinner. It seems like a good idea, but trust me, you’ll just end up feeling a little bit sick and a little bit embarrassed with yourself.

I do recommend that you make this cake in when it feels like summer. It is light, airy, refreshing and definitely won’t weigh you down.

You can also make it when you want to pretend that it’s not snowing in March. That’s what is going on outside my window right now. I am not happy about it.

If you are going eat too much cake though, this is the one to splurge on. It’s low on calories, high in protein, and has zero fat. It does have a little bit…err, nearly a cup of sugar, but a cake has to have something in it.  If it weren’t for the sugar it would be nothing but egg whites and…air!

And let me introduce you to Dreamwhip. Made. Of. Dreams.

It is the result of my 2 year quest to find a suitable dairy free whipped cream alternative. All you have to do is beat 1/2 cup of milk or milk substitute with the powdered mix and it turns into whipped cream. Made with almond milk it is divine.

Angelfood Cake – makes 1 small bundt cake as written, double the recipe for tube pan. Recipe adapted from Alton Brown

Tip: It’s easier to get out of the pan if you use the traditional tube pan

3/4 cup + 2 tbsp sugar, divided
1/4 tsp salt
1/2 cup cake flour
6 egg whites
2 tbsp warm water
1 tsp vanilla extract
1/4 tsp almond extract
3/4 tsp tarter

Preheat oven to 350 F. Sift approximately half the sugar with flour and salt.

Beat egg whites until they get frothy, Beat in cream of tarter, then sift in sugar, continuing to beat. When eggs get frothy, beat in extracts, water, and cream of tarter. Continue to beat to medium peaks.

Sift the flour mixture over the egg whites and fold in gently.

Pour batter into an ungreased cake pan or 12 muffin pans. Smooth the top of the batter with a spatula and push it a little to get it down into the corners. Bake 30 minutes or until the top of the cake is browned.  Immediately invert the cake onto a wire rack to cool so that it doesn’t deflate.

Let cool at least ONE HOUR. After cake is COMPLETELY cool, run a knife along the edges to loosen the cake. Flip the cake onto a serving plate. You may need to continue to encourage the cake to come out of the pan by inserting the knife up underneath the edge of the cake and use gentle downward pressure. Not too much though or you will break the cake!

Serve with fresh stawberries and dreamwhip.