This is the recipe for how to make Sugar Free Angel Food Cake

Prepare. Start by adjusting your oven rack to the lowest position in your oven. Then preheat your oven to 325°F. Place cupcake liners in your cupcake pan (no need to prep your tube style pan for nonstick for cake option).

Sugar Alternative. In a blender or food processor, blend or pulse your sugar alternative until has a powdery consistency. Remove a half cup of the alternative and set it aside. Then add your cake flour and salt. Process the ingredients for 10 seconds, or pulse 10 times, until the dry mixture is light and airy.

Egg Whites. If you have not done so, separate the egg whites from the yolks and place the egg whites into a large mixing bowl. Outfit your mixer with a whisk attachment and then add your water and cream of tartar to the egg whites and whip the ingredients together on medium speed for one minute. Then increase the speed to medium-high speed and slowly add the half cup of fine sugar alternative you set aside earlier in the second step.

Peaks. Continue to beat or whisk the ingredients from the last step until soft peaks form (about five minutes). Then add your vanilla extract to the bowl and blend on low speed to incorporate.

Flour. Next, sift the flour (and alternative mixture) left from the second step into your egg white mixture from the last step, a little at a time. In between additions use a rubber spatula or similar item to carefully fold the dry ingredients in. This avoids deflating the batter, which can result in dense cupcakes or cake.

Bake. Carefully spoon the angel food batter into your cupcake liners filling each about ⅔ or into your prepared cake tube pan. Gently tap the bottom of the pan on your counter and then place the pan into your oven. Bake cupcakes about 18-20 minutes or cake for 40-45 minutes, or until an inserted toothpick comes out clean, rotating the pan halfway through baking, for even baking.

Cake. For the cake option in this recipe, the cake is done baking when a toothpick comes out clean and it is golden brown on top (baking time may vary from the cupcake option). When you remove it from the oven, immediately invert the pan on a wire cooling rack (place the rack on top of the tube pan and then carefully turn the pan and rack over together). **Note that the cake should not be removed from the inverted pan until it has cooled.It should take about an hour to completely cool.

Topping. In a medium size mixing bowl beat together the cream and sugar alternative until stiff peaks form, about two minutes. Then you can pipe or spoon it onto your cupcakes/cake and garnish with your favorite berries. Enjoy!