Best 2 Low Fat Pumpkin Angel Food Cake Recipes
Indulge in the delightful symphony of flavors and textures presented by our curated collection of low-fat pumpkin angel food cake recipes. These culinary masterpieces offer a guilt-free indulgence, blending the wholesome goodness of pumpkin with the ethereal lightness of angel food cake. Each recipe caters to diverse dietary preferences and skill levels, ensuring a perfect treat for every occasion. Embark on a culinary journey as we unveil the secrets behind creating a moist, tender, and flavorful pumpkin angel food cake that will tantalize your taste buds and leave you craving more.
Let's cook with our recipes!
LOW FAT PUMPKIN ANGEL FOOD CAKE
Make and share this Low Fat Pumpkin Angel Food Cake recipe from Food.com.
Provided by Mary K. W.
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In a large bowl combine pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger.
- Prepare cake according to the package directions.
- Fold 1/4 of the batter into the pumpkin mixture. Gently fold in the remaining batter.
- Gently spoon the batter into a 10" tube pan.
- Cut through the batter with a knife to remove any air pockets.
- Bake on the lowest rack for 38 - 44 minutes until golden brown and cake springs back when lightly touched.
- Invert on a wire rack immediately.
- Cool for one hour until completely cool. Run knife around the sides and invert on plate.
Nutrition Facts : Calories 109.3, Fat 0.2, Sodium 138.8, Carbohydrate 24.8, Fiber 0.2, Sugar 12.7, Protein 2.6
PUMPKIN ANGEL FOOD CAKE (LOW FAT)
This was a Weight Watcher's recipe.
Provided by Kathie Carr
Categories Cakes
Time 35m
Number Of Ingredients 4
Steps:
- 1. Mix above ingredients and bake in an ungreased 9 x 13-inch pan for 30 minutes in a 350 degree oven. Cool completely before cutting. Serve with a dollop of fat free (or low fat) whipped cream.
Tips:
- Mise en Place: Before you start baking, make sure you have all your ingredients and equipment ready to go. This will help you stay organized and avoid any delays.
- Muffin Tins and Liners: Use standard-sized muffin tins and line them with paper liners to prevent the cakes from sticking.
- Pumpkin Puree: Make sure to use unsweetened pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- Sour Cream: Use full-fat sour cream for the best flavor and texture. If you don't have sour cream on hand, you can substitute plain yogurt.
- Egg Whites: Make sure the egg whites are at room temperature before you start whipping them. This will help them reach their full volume.
- Beating the Egg Whites: Whip the egg whites gradually, starting at low speed and increasing the speed as they begin to foam. This will help prevent them from curdling.
- Folding the Ingredients: When you are folding the dry ingredients into the beaten egg whites, do it gently and carefully to avoid deflating the whites.
- Baking Time and Temperature: Bake the cupcakes according to the recipe instructions, checking them for doneness with a toothpick. The cupcakes are done when a toothpick inserted into the center comes out clean.
Conclusion:
These low-fat pumpkin angel food cupcakes are a delicious and healthy treat that are perfect for any occasion. They are light and fluffy, with a moist texture and a delicate pumpkin flavor. The cupcakes are also low in calories and fat, making them a guilt-free indulgence. So next time you are looking for a sweet treat, give these cupcakes a try!
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