Sponsored Ad Content by Boehringer Ingelheim and Eli Lilly and Company

Anne's Flour-Free "Oopsie" Angel Food Cake Served Strawberry-Shortcake Style

by Anne Chyron 3:00 AM, February 12, 2018

Aired February 12, 2018

Serves 12-15

"I do everything I can to manage my diabetes, but even then, my doctor said I’m still at high risk of having another heart-related event," says Anne, who had a minor heart attack in 2001. That’s why she created this “oopsie” angel food cake dessert made without flour or sugar -- oops! But still delish. 

Ingredients

For the Cake
6 large eggs, separated
6 ounces cream cheese (do not soften)
½ cup zero-calorie sugar substitute
1 teaspoon vanilla extract
¼ teaspoon cream of tartar
Dash of salt
¼ cup sugar-free vanilla protein powder
Non-stick spray

For the Filling
1 pint heavy cream
1 tablespoon zero-calorie sugar substitute
1 teaspoon vanilla
1 quart strawberries, washed, dried and stemmed; half half finely chopped and half thinly sliced
½ cup blueberries, washed and dried
 

Preparation

Preheat the oven to 300°F.

Separate the eggs; put the whites in a large bowl.

Using an electric mixer, beat the egg whites with the cream of tartar, just until stiff peaks form (do not overbeat).

In a separate bowl, beat the egg yolks with the cream cheese, sugar, vanilla extract, cream of tartar and salt. Slowly beat in the protein powder until smooth.

Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites.

Spray two 8-inch or 9-inch cake pans (heart-shaped or standard) with non-stick spray. Spoon the cake batter gently into the pans; smooth the top of batter into an even layer and bake until it springs back to the touch, and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool in the pans for a few minutes, and then remove to a rack and allow them to cool completely.

While the cake is cooling, make the “filling” by beating the cream, sugar and vanilla with an electric mixer in a bowl until soft peaks form. Put half the whipped cream in another bowl and gently fold in the chopped berries with a spatula.

To assemble, layer as follows: one cake on the bottom, whipped cream and strawberry mixture for the “filling,” second cake, and then the remaining whipped cream on top. Arrange the thinly sliced strawberries and blueberries on top and refrigerate until ready to serve.

For Your SweetHeart is a Boehringer Ingelheim and Eli Lilly and Company campaign.